Pancakes on whey without eggs
2 servings
90 minutes
Pancakes made with whey and no eggs are an incredibly tender and airy dish from traditional European cuisine. Their uniqueness lies in the use of whey, which gives the batter lightness and softness, replacing eggs. These pancakes have a slightly sour taste that harmoniously complements sweet or savory toppings. They pair excellently with jam, honey, sour cream, or even vegetable and meat fillings. Made without eggs, they are suitable for those following dietary or fasting principles. The batter is allowed to rest to achieve the perfect texture, and a special lid-baking method makes them especially delicate. These pancakes are a wonderful choice for a cozy breakfast or light dinner.
1
Pour the flour into the heated whey and knead thoroughly. The consistency should be like thick sour cream, but the mixture should flow into the pan, not sit.
- Whey: 1 glass
- Premium-grade wheat flour: 200 g
2
Add baking powder, vegetable oil, salt, and sugar to taste. You can add a pinch of baking soda. Mix well.
- Baking powder (raising agent): 1.5 teaspoon
- Vegetable oil: 1 tablespoon
- Salt: 1 teaspoon
- Sugar: to taste
- Baking soda: pinch
3
Leave for an hour in a warm place.
4
Heat the pan. Pour the batter in the center of the pan - it should spread on its own. Cover with a lid. This is how pancakes are cooked.
5
Flip the pancake and repeat the operation with the lid.