Pancakes with ouzo

Traditional Epirus pancakes flavored with ouzo!
Ηπειρώτικο Πρωινό-Pancakes with ouzo
Before cooking...

The traditional Epirote cuisine offers several plain but surprisingly creative dishes, many of which can be found in numerous versions. So, in the spirit of adding flavorful local elements to existing recipes, the Ioannites once combined the typical humble pancakes with a touch of ouzo!

Pancakes with ouzo


  • 1 shot of ouzo
  • 2 cups all-purpose flour
  • Olive oil (for frying)
  • Water (as needed)
  • Salt (to preference)

Note: Depending on how thick or thin you make the batter, the pancakes will end up flat or bulky.


  1. In a large bowl, gently mix the flour with the ouzo. Slowly add the water and mix until you have a thick batter.
  2. Place a frying pan on high heat, and heat some olive oil (enough for frying) until it shimmers.
  3. Scoop some batter with a ladle and pour it into the frying pan. Add a few more scoops, depending on the pan size. Don’t overload it because the temperature of the oil will drop. After a little bit, turn the pancakes upside down. When they have turned golden brown on both sides, place them on a platter laid with absorbent paper to strain the excess olive oil. Repeat until you’re out of batter.
  4. Serve the pancakes hot with honey on top. Alternatively, just sprinkle them with sugar.

These ouzo-flavored pancakes are an Epirotic delicacy with a distinctly Greek character. You can combine them with any topping you like and even use the batter to bread small fish and seafood.

After cooking...

Only a few kilometers from the city of Ioannina, in a lush green valley, lie the imposing ruins of ancient Dodoni. It was there, next to the now-defunct Holly Oak, that people flocked from every corner of the known world to consult the oldest oracle in Greece. In that same place, the legendary Epirote King Pyrros built the largest theater of its time that’s preserved to this day, destined to be admired by generations to come.

Ηπειρώτικο Πρωινό-After cooking...