Fluffy thick whey pancakes

If you make homemade cottage cheese, then you are probably familiar with the problem of whey disposal. It’s a pity to pour it out, but it’s unclear where to put it. You can bake bread, but it takes a long time and is not for everyone. Or you can bake pancakes - everyone loves them, and they bake quickly. I bake different ones: thin, with insides, but more often they require baking thick whey pancakes with holes, the recipe for these fluffy pancakes is excellent in its simplicity and the most delicious result. You will like them too. They are somewhat reminiscent of pancakes: the same porous inside, it’s very tasty to tear off a piece and dip in jam, sour cream or condensed milk.

In order for whey-based pancakes to come out thick and plump, the dough for them must be thicker than usual. Approximately like very watery sour cream or condensed milk.

Ingredients

To prepare fluffy pancakes using whey with holes, you will need:

whey – 1 cup (250 ml);
wheat flour – 200 gr;
testicle – 1 piece;
salt – 0.5 tsp;
sugar – 2 tbsp. l;
soda – 0.5 tsp. without slide;
vinegar - 1.5 tbsp. l;
Refined sunflower oil – 2 tbsp. l.

How to cook thick fluffy pancakes using whey. Recipe

The dough for fluffy whey pancakes is prepared a little differently than in other recipes. Usually flour is poured into liquid, but here it’s the opposite: watery ingredients are added to dry ingredients. This makes it easier to regulate the thickness. I measure out 200 grams of flour (approximately 1.5 cups), sift through a sieve into a deep bowl.

Mix with sugar and salt. You can add more or less sugar to suit your own taste. We like the sourness of the whey to be felt.

I beat an egg into the flour mixture (you can immediately beat it until the yolk and white combine), lightly mix with some of the flour.

I heat the whey in advance, heat it until it becomes tangibly warm, warmer than room temperature.

Add little by little to the flour mixture, whisking vigorously. It is important to break up all the lumps at this step, and this is easier to do when the dough is thick. After the mixture becomes homogeneous, add whey to a suitable thickness. I focus on thick sour cream; the dough for fluffy pancakes does not have to be watery.

Pour vinegar into the soda, stir and let stand for half a minute until the foam disappears. Then I pour it into the bowl with the dough.

Look at the photo to see how the dough has changed. From being smooth and heavy, it became lush and filled with air bubbles. Bubbles are future holes; the more of them, the looser and plumper the pancakes will be. If there are absolutely not enough bubbles, then the crumb inside will be dense, “rubbery”, and from the fluffy dough, when broken, it will look like a honeycomb.

I add a little sunflower oil, beat lightly and leave to brew for 10-15 minutes.

Thick whey pancakes can be large, filling the entire frying pan, or the size of a flatbread, larger than a pancake. Just keep in mind that you need to get used to twisting them with a wide spatula so that they don’t tear. I heat up the pan, scoop out a ladle of dough and pour it into the center. It doesn’t spread very much, it quickly “sets” and the pancake comes out plump and plump. Cook over medium heat for about two minutes until the top is puffy and the bottom is browned.

How to cook fluffy thick pancakes with holes in whey according to a step-by-step recipe with photos

I would like to share with you one of the fascinating recipes for making savory pancakes with an openwork, golden pattern; they turn out fluffy with holes. Almost all housewives make homemade cottage cheese and what remains is a wonderful product that can be used as a base for excellent pancakes - whey.

Some people specifically obtain this product for their baking. The recipe is simple, simple and ordinary. Let's cook together!

Fluffy whey pancakes

Ingredients

chicken egg	2 pcs.
salt	½ tsp.
wheat flour	2 stacks
whey	700 ml / 3 cups.
vegetable oil	15 ml
baking soda	2 tsp.
butter	30 g
sugar	3 tbsp. l.

Manufacturing

Break 2 chicken eggs into a bowl, add 3 tablespoons of sugar, half a teaspoon of salt. Whisk well to dissolve all dry ingredients. Beat until snow-white foam forms.
Pour 700 ml of whey at room temperature.
Sift 2 cups of wheat flour through a sieve into the watery mass, whisk gently and thoroughly. There should be no lumps in the dough. You can use an immersion blender instead of a whisk to make the task easier.
Add a tablespoon (15 ml) of vegetable oil to the dough. Stir.

This is how simple and uncomplicated you can make good pancakes for breakfast. The products are affordable and ordinary.

Video recipe

I suggest watching a short video about making pancakes using whey. You'll see how easy it is and how beautiful they turn out in the end.

Innings

The pancakes are great to serve warm, and they are very tasty even when cool. Complete their taste and serve honey or your favorite jam, or you can spread them with condensed milk, a favorite treat for everyone. This pancake recipe is best served with a sweet addition.

You can create a curd filling with raisins or apples. An exciting idea would be to grease the pancakes with fruit puree or your favorite yogurt. This dish is independent, and can be served with tea or coffee for breakfast or at any other meal.

it’s better not to eat pancakes at night (that is, in the dark)

Tips and advice

It is better to use all the ingredients for the dough at room temperature so that the pancakes come out as porous and well-fried.
In this case, there is no need to quench soda with vinegar, because the dough contains whey, which is already an acidic product, and soda will react specifically with it.
After complete kneading, there is no need to leave the dough forever so that the soda does not finish its reaction, and the pancakes are fluffy and delicate.
As the pancakes fry, the dough must be stirred so that the flour does not settle.
Pancakes turn out even tastier if you separate the whites from the yolks, knead the dough with the yolks one hundred percent, and then add the whipped whites into it. It's incredibly delicious.

Thick whey pancakes

Whey is an underestimated product by almost all housewives. It costs even less than milk or kefir, and the pancakes on it turn out to be the most delicious: fluffy thick pancakes on whey look like golden brown cakes; if you put less flour, they will be thin and lacy. Thick pancakes have many admirers, and they are especially good for breakfast: soft, tender, filling, tasty with any additions. Yeast is not used in them. The dough is started on warm whey with the addition of soda and after 15-20 minutes you can start making it.

Ingredients:

Warm whey – 250 ml;
testicle – 1 piece;
flour – 200 gr;
salt – 1/3 tsp;
sugar – 2-3 tbsp. l;
soda – 0.5 tsp;
vinegar - 1 tbsp. l;
vegetable oil – 2 tbsp. l.

Recipe for thick fluffy whey pancakes

It will be easier to regulate the thickness of the dough if you add liquid to the flour, and not vice versa. Therefore, first we sift 200 grams of flour into a bowl.

Add salt and sugar. It is recommended to add sugar to pancakes made with whey in moderation, so as not to interrupt the peculiar sourness that the heated whey imparts to the dough.

Whisk the egg and add to the flour mixture.

We heat the whey in advance, just don’t boil it. It must be tangibly warm, but not burn. Gradually add liquid to the bowl with flour and egg, stirring with a whisk. At first, the mixture will be very thick, almost like sour cream. At this step, you need to break up all the lumps and make sure that there are no areas of dry flour left near the walls and on the bottom. Pour in the rest of the whey evenly, beating the dough.

Add vegetable oil. It will make the pancakes soft, tender, elastic, and you won’t have to grease the pan when frying.

In a separate bowl, quench the soda with vinegar. If the salty taste of soda does not bother you, you can quench it in warm whey before adding flour. But when it is quenched with vinegar, the pancakes will literally have no off-flavors.

Once the reaction is complete, the mixture will stop bubbling and you can pour it into the dough. Beat with a whisk and set aside to rest for 15 minutes.

The dough should turn out to be the same mixture as in the photo - medium in thickness, reminiscent of condensed milk, with air bubbles and completely homogeneous.

Use a ladle to scoop out the dough and pour it into a frying pan greased with a piece of lard. Bake over medium heat, frying until the top becomes matte, with holes, and no wet areas. For thick whey-based pancakes, the heat should not be too high; they may not have time to bake and will remain moist inside.

After 1-1.5 minutes, turn over and fry on the other side until golden brown. Place the pancakes in a stack, brushing one side with any butter. To keep it warm, cover with a bowl.

It is best to serve thick, fluffy whey pancakes hot, piping hot, while they are airy, porous, and soft. Any additives of your choice: condensed milk, melted butter, sour cream, honey and almost everything else.

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Thick whey pancakes

Who said that it is forbidden to cook fluffy and tender pancakes with whey? Be sure to try this recipe; the pancakes turn out indescribably tender and tasty, especially if you use homemade whey.

Ingredients

650 ml serum
350-400 g flour
2-3 tbsp. vegetable oil
1 tbsp. Sahara
1 tsp soda
half a tsp salt

Recipe for making a dish at home

The whey needs to be heated to a slightly warm temperature. In a separate bowl, sift flour with salt, sugar and soda through a sieve, stir.
Pour the flour mixture evenly into the whey, whisking it continuously while doing so. Finally, add vegetable oil and stir well. Leave the dough in the pancake whey for half an hour to an hour in a warm place (30-35C) or for 8 hours in the refrigerator, covered.
After the designated time, grease the frying pan with vegetable oil and put on fire. Using a ladle to scoop up the dough from bottom to top, but without stirring it, pour the entire ladle of dough into the center of the frying pan and distribute it moderately over the bottom of the frying pan, tilting it in different directions.
Fry the pancake over moderate heat under the lid for about 1-2 minutes, then turn it over, cover it again and fry on the other side until cooked (about a minute). Transfer the prepared thick pancake to a plate and cover with a large bowl.
In this way, fry the pancakes from the remaining dough, occasionally greasing the pan with vegetable oil. It is better to cover the finished whey pancakes with a bowl to keep them warm. Serve the prepared pancakes warm, especially delicious with honey or jam. Bon appetit!

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