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Cypriot katimeria are fried yeasted pancakes made from flour and semolina, dusted with cinnamon sugar right after they come out of the pan. The batter is thin, almost like crepe batter, and the semolina gives the edges a light crunch while the middle stays soft and a little chewy.
In Cyprus, these are often made around Clean Monday, the start of Lent, since the batter has no eggs or dairy in it. You don’t need a special occasion to make them though. They come together with pantry staples and a short rest for the yeast to do its work.
I fry mine two at a time in a 10-inch skillet so the oil temperature stays steady. If the oil gets too hot, the outside browns before the middle sets, so I keep an eye on the heat and adjust between batches.
The cinnamon sugar topping is simple, but it’s what makes katimeria taste like katimeria.
Why You’ll Love This Recipe
- Ready with pantry staples, no eggs or dairy needed
- Crisp edges with a soft, chewy center
- Naturally vegan and simple to make in one bowl
- Ready to eat in under 90 minutes start to finish
Ingredient Notes
- semolina: Fine semolina gives the edges a light crunch. Coarse semolina works too, but the texture will be a bit grittier.
- instant yeast: Active dry yeast works the same way, just dissolve it in the warm water for 5 minutes before mixing in the flour.
- olive oil: Use a light or regular olive oil for frying. Extra virgin can smoke and turn bitter at frying heat.
- orange zest: This is optional but common in Cypriot kitchens. It adds a light citrus note without making the batter taste like orange.
- ground cinnamon: Grind whole cinnamon sticks if you have them for a stronger, fresher smell in the topping.
Fried Cypriot Katimeria Pancakes with Cinnamon Sugar
Ingredients
Method
- In a large bowl, whisk together the flour, semolina, sugar, yeast, and salt.
- Pour in the warm water and whisk until the batter is smooth and lump-free, about as thick as heavy cream. Stir in the orange zest if using.
- Cover the bowl with a towel and let the batter rest at room temperature for 45 minutes, until it looks puffy with small bubbles on top.
- Pour the olive oil into a 25 cm / 10-inch nonstick skillet and heat over medium heat to about 350 F / 175 C. Test the oil with a small drop of batter, it should sizzle and float right away.
- Ladle about 60 ml / 1/4 cup of batter into the oil for each pancake. Fry only 2 at a time so they have room to spread and crisp evenly.
- Cook for 2 to 3 minutes per side, until deep golden brown and crisp at the edges. If the outside browns before the middle looks set, lower the heat slightly for the next batch.
- Lift the pancakes out with a slotted spatula and drain on a paper-towel-lined plate. Repeat with the remaining batter, adding a little more oil to the pan if it runs low.
- In a small bowl, mix the sugar and cinnamon for the topping.
- While the pancakes are still warm, dust them generously with the cinnamon sugar on both sides.
- Serve right away, while the edges are still crisp.
Notes
- Batter should look like thick crepe batter, not stiff dough.
- Don't skip the rest time or the pancakes turn dense.
- Keep extra oil on hand, katimeria soak up some as they fry.
- Serve within 20 minutes for the crispest edges.
Tips for Success
- Rest the batter a full 45 minutes so it turns light and bubbly, not dense.
- Keep the oil around 350 F / 175 C, and test it with a drop of batter before frying.
- Fry only 2 pancakes at a time in a 25 cm / 10-inch skillet so they crisp evenly.
- Dust with cinnamon sugar while the pancakes are still warm so it sticks to the surface.
- Use a light olive oil for frying, not extra virgin, so the pancakes don’t taste bitter.
Variations
- Add 1 teaspoon of orange zest or a splash of orange juice to the batter for a citrus edge.
- Swap the cinnamon sugar for a drizzle of honey and a few crushed walnuts on top.
- Add a pinch of mahlab or mastic to the batter for a more traditional Cypriot aroma.
Storage and Reheating
Katimeria taste best within 20 minutes of frying, while the edges are still crisp. Keep leftovers in an airtight container at room temperature for 1 day, or in the fridge for 2 to 3 days.
To bring back some crunch, reheat them in a 350 F / 175 C oven for 4 to 5 minutes on a wire rack, rather than the microwave, which will make them soft. Skip stacking them while warm or the steam will soften the crisp edges.
You can freeze cooled pancakes in a single layer for up to 1 month. Reheat straight from frozen in the same 350 F / 175 C oven for about 8 minutes.
Serving Suggestions
I usually eat katimeria plain with just the cinnamon sugar dusting, but a drizzle of honey on top is good too. A spoon of thick yogurt on the side balances the sweetness if you’re not keeping this vegan.
For breakfast, I serve them with fresh orange slices and a small cup of strong coffee. They also work as an afternoon snack with tea, since they’re not too heavy.
If you’re serving a crowd, stack a few on a plate and let people add their own honey or crushed nuts.
FAQ
Why are my katimeria pancakes soggy in the middle instead of crisp?
This usually means the oil wasn’t hot enough when you added the batter. Cold oil soaks into the pancake instead of frying it right away, leaving a greasy, soft center. Heat the oil to around 350 F / 175 C before frying, and test it with a small drop of batter, it should bubble and rise to the surface right away.
Can I use all-purpose flour instead of semolina in katimeria?
Yes, you can leave out the semolina and use all-purpose flour instead, though the pancakes will be softer and less chewy at the edges. Semolina is what gives katimeria their slightly grainy bite and helps the edges crisp up in the oil. If you skip it, cut the water by about 2 tablespoons since semolina absorbs more liquid.
Can I make the katimeria batter ahead of time?
Yes, the batter can rest in the fridge overnight instead of on the counter for 45 minutes. Cold fermentation actually deepens the flavor a bit. Bring it back to room temperature and give it a quick whisk before frying, since it thickens slightly as it sits in the fridge.
What do you eat with Cypriot katimeria pancakes?
Katimeria are usually eaten warm with just the cinnamon sugar dusting, but a drizzle of honey or a spoon of thick yogurt on the side works well too. Some people add a squeeze of orange juice or a few crushed walnuts on top. A small cup of strong coffee alongside is a common way to serve them in Cyprus.
Are Cypriot katimeria pancakes vegan?
Yes, this batter has no eggs or dairy, so katimeria are naturally vegan as written. That’s part of why they’re traditionally made in Cyprus during Lent, when eggs and dairy are avoided. Just check your sugar if you’re strict about how vegan sugar is processed.
What’s the difference between katimeria and loukoumades?
Katimeria are flat and pancake-shaped, made from a semolina batter poured straight into a skillet, while loukoumades are small round dough balls deep fried in oil and soaked in honey syrup. Katimeria get their sweetness from a dry cinnamon sugar dusting instead of syrup, so they end up less sticky and a bit less sweet overall.