Corfu has its own pancakes, called Tzaletia. They are basically corn pancakes, served with sugar, cinnamon and honey.
Their name comes from old times, when the Venetians dominated and influenced, in architecture, gastronomy and everyday life, the island of Corfu. Thus, “Tzaletia” originates from the word “giallo” which means “yellow” in Italian.
- 150 grams. corn flour
- 50 grams. All purpose flour or or self-rising flour
- 1 tbsp. dry yeast powder
- juice and zest of 1 juicy orange
- 150 grams. lukewarm water
- 1 teaspoon vanilla powder
- 2 pinches of salt
- 1 teaspoon of honey (optionally)
- 1/2 cup black raisin
- 1/2 cup olive oil for frying
In a bowl put the flour (corn flour and so on), yeast, zest, raisins and mix.
On a separate bowl mix the honey, the juice, the water and the salt and then progressively add the liquid to the flour mix while stirring with a spoon to end up with a uniform mix.
Cover the bowl with the mix of ingredients with a cling film and leave it for 40΄ on a warm place in order to slighly rise and bubbles to appear on the surface.
Heat a little olive oil over medium heat in a frying pan.
Pour the mix spoon by spoon in the pan.
Fry over medium heat for about 1.5 minutes, until one side is golden brown and blisters appear on the raw side.
Then turn the Corfiot pancakes over and bake for 1΄ until they turn brown on the other side as well.
When ready, take them out of the pan and place them on absorbent paper.
Transfer them on a plate and server them covered with honey and sprinkled with cinnamon, or just sprinkled with cinnamon and powder sugar.
Tzaletia are ideal for a yummy weekend breakfast, but also as an afternoon delicacy for children and grown-ups alike!