Whey Pancakes

10 servings

30 minutes

Whey pancakes are a delicate and airy treat from Russian cuisine. Historically, whey left after making cottage cheese was used for baking as it gives the dough softness and a slight tang. These pancakes turn out thin and elastic with an appetizing golden crust. Their taste pleasantly balances between sweetness and gentle acidity, making them a perfect complement to jam, honey, or sour cream. Thanks to the whey, the dough becomes especially light and the finished pancakes aromatic. They are great for family breakfasts and cozy tea times, filling the home with warmth and comfort.

Energy value per serving

• Calories: 164.7
• Proteins: 3.7g
• Fats: 7.8g
• Carbohydrates: 19.1g

Ingredients

• Grain flour: 250 g
• Chicken egg: 3 g
• Salt: to taste
• Sugar: 1 tbsp
• Vegetable oil: 70 ml
• Serum: 1 l
• Baking powder: 1 tsp

Cooking steps

1. Prepare the products.

2. Pour the serum into a bowl.

   Required ingredients:

   • Serum: 1 l

3. Add salt.

   Required ingredients:

   • Salt:  to taste

4. Add sugar.

   Required ingredients:

   • Sugar: 1 tablespoon

5. Also add flour and baking powder.

   Required ingredients:

   • Grain flour: 250 g
   • Baking powder: 1 teaspoon

6. Mix everything and add vegetable oil.

   Required ingredients:

   • Vegetable oil: 70 ml

7. A homogeneous liquid dough will result.

8. Bake pancakes over medium heat.

9. Fry on both sides until golden brown.

10. Remove the pancakes from the pan and place them on a plate.

11. Serve the ready pancakes at the table.