Whey Pancakes
11 servings
120 minutes
Pancakes made with whey are tender, airy, and aromatic baked goods from Russian cuisine. Historically, whey left after making cottage cheese was used by housewives for baking, giving the dough a special lightness and softness. Whey pancakes have a subtle sour taste that pairs wonderfully with honey, jam, or sour cream. Thanks to the yeast dough, they turn out fluffy and delicate, and the process of multiple rises makes the texture especially airy. These pancakes are an excellent option for a hearty breakfast or a cozy family tea time; they are easy to prepare and always delight with their appetizing appearance and rich flavor.
1
Warm the whey. Add yeast, salt, sugar, oil, eggs. Add flour.
- Whey: 3 glasss
- Dry yeast: 1 tablespoon
- Salt: 1 teaspoon
- Sugar: 3 tablespoons
- Chicken egg: 3 pieces
- Vegetable oil: 3 tablespoons
- Wheat flour: 3 glasss
2
Mix the dough until a uniform mass is formed.
3
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. We pour a little vegetable oil into the pan and scoop the dough with a spoon. If the dough is made correctly, it should pour into the pan like foam. When the pancake is cooked, we lift it with a spatula and carefully flip it to the other side.
- Vegetable oil: 3 tablespoons
5
Pancakes can be served with jam, sour cream, and powdered sugar.
- Semolina: 2 tablespoons
