Whey Pancakes

12 servings

150 minutes

Whey pancakes are a delicate and airy treat of Russian cuisine, infused with the traditions of village baking. Whey, a byproduct of cheese making, gives the batter a special lightness and subtle tanginess, making the pancakes soft and lacy. Yeast dough that rises several times creates a porous structure, while adding semolina provides a tender density. These pancakes pair perfectly with jam, honey or sour cream, turning a simple breakfast into a gastronomic delight. They are baked in homes during Maslenitsa, with the aroma of frying pancakes filling the kitchen with coziness. Thanks to their versatility, whey pancakes can be an excellent addition to any table—sweet or savory. Light and golden, they please the eye and palate while preserving the warmth of home in every soft fold.

Energy value per serving

• Calories: 226.8
• Proteins: 6.5g
• Fats: 4.8g
• Carbohydrates: 39.6g

Ingredients

• Serum: 1 l
• Semolina: 2 tbsp
• Wheat flour: 500 g
• Dry yeast: 10 g
• Chicken egg: 2 pc
• Sugar: 2 tbsp
• Salt: 1 tsp
• Vegetable oil: 2 tbsp

Cooking steps

1. We pour dry yeast into a bowl and dissolve it in a quarter cup of warm whey, adding a pinch of salt and a teaspoon of sugar. We place the yeast in a warm place to let it 'rise' - start bubbling.

   Required ingredients:

   • Dry yeast: 10 g
   • Serum: 1 l
   • Salt: 1 teaspoon
   • Sugar: 2 tablespoons

2. Sift the flour, add salt, sugar, semolina, eggs, gently pour in the warmed whey while stirring, and add the 'risen' yeast. Now mix the dough until a homogeneous mass forms, ensuring there are no lumps. Then add vegetable oil (melted butter works too) and mix well again.

   Required ingredients:

   • Wheat flour: 500 g
   • Salt: 1 teaspoon
   • Sugar: 2 tablespoons
   • Semolina: 2 tablespoons
   • Chicken egg: 2 pieces
   • Serum: 1 l
   • Dry yeast: 10 g
   • Vegetable oil: 2 tablespoons

3. Now cover the dough with a lid and place it in a warm place to let it 'rise' - that is, to increase in size. The dough should rise 3-4 times. After each increase, the dough needs to be mixed. The dough should rise for 2-2.5 hours.

4. After the dough is ready, we start baking the pancakes. If the dough is made correctly, it should pour onto a well-heated pan without oil like foam. When the pancake is cooked, we carefully flip it to the other side.

5. Pancakes can be served with jam, sour cream, and berries.

   Required ingredients:

   • Vegetable oil: 2 tablespoons