Deliciously Thin Whey Pancakes with Crispy Holes

From ordinary products, on a budget, simple, very tasty! Whey pancakes according to this recipe turn out very thin with many holes. With this dish, you will no longer rack your brains about where to use the healthy and tasty whey left over from making cottage cheese.
cook time: 2h
Maya Lindell
Deliciously Thin Whey Pancakes with Crispy Holes

Nutrition Facts (per serving)

155
Calories
5g
Fat
22g
Carbs
4g
Protein

Ingredients (4 portions)

Basic:

Salt 0.5 tsp
Sugar 2 tbsp
Wheat flour 250 g
Eggs 2 pc
Vegetable oil 2 tbsp
Soda 1 tsp
Serum 700 ml

Recipe instructions

Step 1

Step 1
How to make thin whey pancakes with holes? Prepare your food. Whey is suitable for any dairy product — cottage cheese, cheese and others. Just consider whether the starting product contains salt, in which case adjust the amount. Take eggs of the first category, oil — refined, odorless. Warm the eggs before cooking. If you did not have time to remove them from the refrigerator in advance, then put them in very warm water for 5 minutes.

Step 2

Step 2
Wash the eggs and beat them into a bowl. Be sure to wash your eggs before using them, as even seemingly clean shells can harbor harmful bacteria. It is best to use food grade detergents and a brush. Add sugar and salt to eggs. Whisk them well until the sugar dissolves. This will be easy to do if the eggs are warm.

Step 3

Step 3
Heat the whey on the stove until warm. This must be done — warm whey will react faster and better with soda, which will make the pancakes more delicate. Pour the heated whey into the egg mixture, stir with a whisk.

Step 4

Step 4
Sift the flour into another bowl. Sifting improves the properties of baking, as it saturates the flour with oxygen. Remember that you may need a little less or more flour; you can read more in the article, link at the end of the recipe.

Step 5

Step 5
Pour the liquid part into the flour in portions, stirring the dough well with a whisk. It is this method, when the liquid is poured into the flour, and not vice versa, that prevents the dough from forming lumps. As a result, you will get a liquid, homogeneous dough. Pour baking soda into it and then pour in the oil. Stir. Leave the dough to stand for an hour — during this time, gluten will develop in it, which is responsible for elasticity, and the pancakes will not tear when turned over.

Step 6

Step 6
After the time has passed, heat the frying pan over high heat. Pour a drop of vegetable oil onto it and spread it with a brush. Pour a little batter into the pan and spread it over the entire surface of the pan in a circular motion. How to choose the perfect frying pan, read the article, the link to it is at the end of this recipe.

Step 7

Step 7
Bake the pancake until golden brown on one side, then flip over to the other. Remove the finished pancake to a plate, you can grease it with butter. Pour the next portion of dough into the pan. Bake pancakes using all the dough this way. Adjust the heat so that the pancakes quickly fry, but do not burn.

Step 8

Step 8
Serve pancakes with honey, sour cream, jam or, conversely, with salty additives — caviar, fish. They are great for stuffing, as they turn out thin and do not tear. Bon appetit!

Additional rubrics

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