Warm about 1 cup of Water to roughly 105–110°F (40–43°C), then stir in 1 teaspoon of Sugar and 2 teaspoons of Instant Dry Yeast; let sit 5–10 minutes until foamy.
In a large bowl whisk together 2 cups of All-Purpose Flour and 1/2 teaspoon of Salt.
Pour the foamy yeast mixture and 2 tablespoons of Olive Oil into the flour, stirring until you have a smooth, thick batter (add a little more water if needed).
Cover the bowl and let the batter rest in a warm place for about 45–60 minutes, until it becomes bubbly and slightly risen.
Heat a skillet over medium heat and add enough Olive Oil to coat the bottom (about 1/8–1/4 inch); the oil should be shimmering but not smoking.
Drop spoonfuls of batter into the hot oil to form small pancakes (about 2–3 tablespoons per pancake). Fry until golden on the bottom, then flip and cook the other side, about 1–2 minutes per side.
Transfer cooked tiganites to a paper towel-lined plate to drain briefly and keep warm while you finish the rest.
Serve the pancakes warm, drizzled generously with Greek Honey and sprinkled with Ground Cinnamon and chopped Walnuts.
Optional: For extra crispness, keep cooked pancakes on a baking sheet in a 200°F (95°C) oven while finishing the batch.
