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.
1
Prepare the products.
2
Pour the serum into a bowl.
- Whey: 1 l
3
Add salt.
- Salt: to taste
4
Add sugar.
- Sugar: 1 tablespoon
5
Also add flour and baking powder.
- Wholegrain flour: 250 g
- Baking powder (raising agent): 1 teaspoon
6
Mix everything and add vegetable oil.
- 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.
