When preparing homemade fermented milk products, there are many side components. For example, most often we have to pour the whey from the curdled milk or cottage cheese into the sink. But on its basis, you can bake delicate pancakes.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
If you have ever cooked homemade cottage cheese, then you probably know that whey is released during this process. Some housewives do not use it, but in vain! Delicious dishes are made from it, for example, pancakes. I suggest you cook them. The serum-based patches are airy and porous. They, of course, cannot be called either lush or thin, they are of moderate thickness. These pancakes will appeal to both adults and the smallest gourmets. And I advise you to feast on them with sour cream, jam or honey. Although even condensed milk would be a great option.
It's worth noting that the recipe for whey pancakes can vary, but there are general guidelines for all the different versions. Knowing them will make cooking easier, faster and more enjoyable. First, the temperature of the whey should be at room temperature, or even better, warm it up a little. Second, it is very important that the baking pan is very hot. On a well-heated surface, pancakes will bake better and will not burn. Third, if you pour a spoonful of brandy into the dough, then the pancakes will become less dense, while noticeably more plastic. And the drink itself will give a pleasant aroma and delicate taste. Do not worry about adding "degree" to the dough, when frying the napholes, the alcohol will evaporate, and the pancakes can be served to children.
- Caloric content per 100 g - 194 kcal.
- Servings - 18-20
- Cooking time - 30 minutes
Ingredients:
- Serum - 400 ml
- Flour - 200 g
- Eggs - 1 pc.
- Vegetable oil - 2 tablespoons
- Salt - a pinch
- Sugar - 3 tablespoons or to taste
Making pancakes with whey:
1. Before cooking, remove the whey from the refrigerator to bring it to room temperature. Then pour it into a deep container for kneading the dough.
2. Then add the egg and whisk the ingredients until smooth and smooth.
3. Pour flour, which is previously sieved through a fine iron sieve. Also add salt and sugar.
4. Use a whisk or blender to knead the dough so that there are no lumps.
5. Pour in vegetable oil and stir in the dough well. The consistency should be like liquid sour cream. At the same time, remember that the thinner the dough, the thinner the pancakes, respectively, and vice versa: the denser, the thicker.
6. Place the pan on the stove and heat well. Lubricate it with a thin layer of oil so that the first pancake does not come out lumpy. Use a ladle to scoop the dough and pour it onto the surface. Fry the pancake over medium heat until the edges are golden brown, this process will take you 2 minutes.
7. Then turn the pancake over to the back side, where hold for about 1 minute. Because on the reverse side, the patches are fried twice as fast as on the first. Serve hot with your favorite sauce or jam.
See also a video recipe on how to cook thin, delicate pancakes with whey.
