Transform your lunch with savory Greek pancakes: Quick, simple, and incredibly tasty

Greek pancakes encapsulate everything I adore—soft pancakes filled with chicken, olives, robust feta cheese, and tomato-based filling. A tzatziki sauce accompanies the dish - its refreshing taste perfectly complements the savory filling. I cherish this recipe for its simplicity and quick preparation. Greek pancakes taste good cold, so I willingly cook a bit extra and bring them to work for lunch the next day.

Pancakes are one of the dishes I serve when I'm stuck for meal ideas. However, I’m not fond of sweet meals, so I often experiment with various savory fillings. Mexican pancakes used to be dominant, but the Greek ones quickly outshone the competition. They're quick to make, and both children and adults love them.

Ingredients:

For the pancakes:

• 1 cup of wheat flour,
• 1 cup of milk,
• 1/3 cup of carbonated water,
• 1 egg,
• 1/2 teaspoon of baking powder.

For the filling:

• 10.6 oz. of chicken breast,
• A handful of green olives,
• A block of feta cheese,
• A tomato,
• A few fresh basil leaves,
• Salt and pepper to taste,
• Oil for frying.

For the Tzatziki sauce:

• 7 oz. of Greek yogurt,
• 1 tablespoon of mayonnaise,
• A large fresh cucumber,
• 1 tablespoon of olive oil,
• 2 cloves of garlic,
• 1 teaspoon of dill,
• Salt and pepper to taste.

Instructions:

1. Start with the pancakes. Pour the flour and baking powder into a bowl, crack an egg, and add milk and water. Mix everything thoroughly so there are no lumps. If the batter is too thick, add some water.
2. Fry the pancakes in a preheated pan with a little bit of oil.
3. Cut the chicken fillets into cubes and season with salt and pepper. Fry them in a preheated pan with oil.
4. Chop the basil, halve the olives, and dice the tomato.
5. Cut the feta cheese into cubes or crumble it into smaller pieces.
6. Add the filling ingredients to the chicken in the pan. Please give them a light stir-fry to warm the filling.
7. For the sauce, pour yogurt into a bowl and mix with mayonnaise. Add garlic pressed through a garlic press.
8. Peel the cucumber, cut it in half, and remove the pulp. Grate the remaining cucumber and add it to the sauce.
9. Add chopped dill and olive oil to the sauce, seasoning to taste with salt and pepper.
10. Mix the sauce into the ingredients in the pan.

Fill the pancakes with the filling and roll them up. Enjoy!