Whey pancakes: recipes for thin pancakes with holes

Hello!

I'll start talking about making unusual pancakes. They are not based on milk, as we are used to. And ordinary whey, which remains with us after cooking cottage cheese or cottage cheese. There is no need to pour it out, we use it for business.

Pancakes on it turn out without a creamy aftertaste and are more bland. However, this is a good option for stuffing with different fillings. The taste of the filling will be felt stronger in them.

I will also say that the dough does not smell of anything, and there are no additional flavors in it. But I only took homemade whey; I didn’t try to make it from a store-bought one.

I note that it is better to use a slightly heated base for the dough, but not boiling water. Otherwise you will end up with a paste. I'll tell you more about this below. When heated, the soda is quenched more easily, forming carbon dioxide. And he, in turn, gives us beautiful holes in the frying pan. Therefore, all our culinary suns will turn out to be openwork in a hole. Just like every housewife dreams of.

Whey pancakes - fluffy with holes

Let's start with the recipe that you might have tried from your grandmothers. It was they who called thick and fluffy suns - pancakes, and thin ones - pancakes. They turn out denser and are not suitable for stuffing. This is a completely self-sufficient product that is delicious to eat as a snack with milk. Which is what we did before. And they are prepared quite simply, frankly speaking - elementary.

Let's try.

Let's take:

• 3 cups flour,
• 2.5 cups whey,
• 0.5 tbsp. salt,
• 1 tbsp. Sahara,
• 2 eggs,
• 1 tsp soda

The volume of glasses varies greatly. Choose one and use it to measure all the ingredients.

We will start with bulk products.

Step 1. Sift the flour through a sieve. Let it be enriched with oxygen and help the soda give delicacy when baking. Pour salt and sugar into it. Mixing products. If desired, add spices: cinnamon or vanillin.

Step 2. Heat the whey until warm. The finger must endure. There is no need to boil it, otherwise you will get a paste instead of dough.

Leave a couple of spoons in the pan and pour the rest into the flour. Mix the mass thoroughly. It turns out thick and viscous. We break up the lumps.

Step 3. Beat the eggs into the mixture and combine them with the rest of the ingredients with a whisk.

Step 4. Heat the remaining whey until it boils, pour soda into it and stir. Foam immediately forms, which needs to be poured into the dough.

Now we quickly knead it, the mass will rise and bubble before our eyes. Therefore, it is better to take a deeper container than usual.

When all the ingredients are mixed, you will have a thick consistency like sour cream.

Step 5. Leave the dough to stand for 20 minutes. This is important so that all the ingredients have time to bind the gluten from the flour. Then it will work from the first pancake.

Step 6. It’s no secret that successful suns are made only in a hot frying pan. Therefore, we will take a helper and first lubricate its bottom with oil or lard. To improve its heat conductivity.

Next, heat it up at maximum heat on the stove. Ideal when there is a bluish smoke.

Step 7. The allotted time for the test has expired. It needs to be stirred to lift the thick stuff from the bottom. And pour the first portion in a thick layer. It takes about 6 tablespoons of mass for a frying pan diameter of 19 cm.

Bubbles and holes form on the surface. The bottom turns golden.

https://youtu.be/jcLF—q70XY

Now it's time to turn the sun over to the other side. Cook for 30 seconds and remove it to a plate.

So from the specified volume of ingredients you get 6-9 fluffy pancakes. They turn out to be very satisfying and go well with any addition. You can eat it with sour cream, or you can eat it with jam.

Quick custard pancakes with cottage cheese whey

Custard pancakes always turn out tender and tasty, and you can also cook them with whey.

Required Products:

• whey – 1 liter
• wheat flour - 300 gr.
• potato starch - 50 gr.
• eggs - 2 pcs.
• sugar - 1 tbsp. l.
• salt - 1 tsp.
• soda - 0.5 tsp.
• butter - 50 gr.

Prepare according to the recipe:

1. Pour half of the fermented milk product into a metal container so that you can warm it up later.
2. Break eggs into a bowl, add salt, sugar, beat lightly with a whisk. Pour in the remaining half of the whey at room temperature and stir.

3. Mix flour with starch, sifting, add to prepared mixture. Knead the dough with a whisk.
4. Place the other part of the whey on the stove, heat well until it becomes hot, but do not boil. Remove from heat, add soda. There will be a fairly strong reaction from exposure to soda with a hot product. If the dish is not very deep, hold it over the bowl of dough; if it leaks over the edge, it will end up in the right place for its intended purpose.
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5. Pour the hot mixture into the dough, stir well with a whisk. You should get a fairly liquid, airy pancake batter.
6. Add melted butter, mix well again and you can start baking.
7. For the first product, the hot frying pan should be greased with oil; there is no need to grease it later. Thin custard pancakes with whey are baked quickly, for half a minute on each side.

Every housewife wants to get a round delicacy with holes. Their presence depends not only on the presence of soda or yeast in the dough. It is necessary to bake in a well-heated frying pan; the better the pan is heated, the more lacy the baked goods are.

Thin whey pancakes with holes

Very beautiful pancakes are obtained by brewing the dough. I have already noted that it was with custard that I learned to bake sunshine. They always worked for me. And it doesn’t matter on what basis they were started: milk, kefir or water. Everything will work out with the serum. I'm telling you.

Let's take:

• 360 ml whey,
• a pinch of salt,
• 1 tsp soda,
• 2 tbsp. Sahara,
• 1 egg
• 150 g flour,
• 40 ml boiling water,
• 2 tbsp. odorless vegetable oil (I use sunflower oil).

Step 1. Pour all our whey into a deep bowl. It will be better if you warm it up a little first. Immediately add sugar and salt. Add soda and see the reaction. The mass will begin to foam.

Step 2. Now beat in the egg. You don't need to add a lot of them. After all, the more eggs, the more rubbery and dry the pancakes turn out. And we don’t even have anything to compensate for this process, because there aren’t even fats in the whey. In general, one testicle will be enough.

Step 3. For delicacy, enrich the flour with oxygen. And that means we’ll sift it into the liquid ingredients.

It’s better to do this in parts so that you have time to mix it into the dough.

Step 4. And now we will brew it with boiling water. Heat the kettle and measure out the required amount of hot water. And constantly stirring the mass with one hand, pour in boiling water with the other.

This stage will bind the ingredients more tightly and at the same time give the finished suns additional delicacy in the form of holes.

Step 5. Immediately after this, introduce 2 d.t. any vegetable oil. I have this sunflower one, you can take olive one. The oil will make it easier to flip the pancakes.

The consistency of the dough is liquid, elastic and will be easy to pour into the pan.

Step 6. Prepare the frying pan. It needs to be lubricated. At the same time, we will remove possible inclusions that could settle to the bottom. Let's warm up. There should be heat coming from her. Swipe your hand, can you feel it?

Now pour in the first ladle of dough. We are waiting for it to stop being liquid and holes to appear on the surface.

The edge should set, turn golden and move slightly away from the sides. So it's time to flip the pancake. And then remove to a plate.

So we bake a stack of sun cookies from all the remaining dough. While they are still hot, coat them with melted butter. It will turn out incredibly tasty.

How to cook fluffy pancakes with whey

Break one large egg into a deep bowl, add salt and sugar. You can reduce/increase the amount of sugar, add to taste. According to the recipe, the pancakes will be almost unsweetened, although three tablespoons of sugar have been added. Apparently, the problem is in the whey, it takes away the sweetness.

Beat all ingredients until fluffy foam appears. The better the egg is beaten, the fluffier the dough will be and the more holes there will be in the pancakes.

Heat the whey, make it warmer than room temperature, but not hot, so as not to boil the eggs. Whisk together.

Sift the flour into a separate bowl. Add whey and eggs little by little to the mixture, stirring the dough with a whisk. It will turn out thick, almost like pancake dough. You can determine whether there is enough flour visually when you stir: if traces remain after the whisk, shallow grooves and disappear almost immediately, there is enough flour. If no traces are noticeable at all, the mass mixes easily - you need to add a little.

Quench the baking soda with vinegar or squeeze the juice from a lemon wedge onto the powder. Pour into the dough, stir.

Soda acts in the same way as baking powder: it lifts the dough, makes it airy, porous, and fills it with air bubbles. The consistency will not be so thick, many bubbles will appear on the surface - these are future holes in the pancakes.

To avoid having to grease the frying pan every time, you need to pour refined vegetable oil into the dough. It can be sunflower, olive or sesame, corn.

After adding the oil, thoroughly beat the dough again, combining all the ingredients. The result should be a homogeneous, not very thick mass, approximately like condensed milk. Leave the dough to sit for 15 minutes, it will thicken a little and you can bake pancakes.

Heat the frying pan well and grease it with vegetable oil. Use a large ladle to scoop up the dough and pour it into the center of the pan. Twist and shake so that it spreads from the middle to the sides. Put back on the heat, adjust to medium; on high, the fluffy whey pancakes will not have time to bake. Fry for about 2-2.5 minutes until the bottom is golden brown and large and small holes form on top. You need to turn the pancake over with a spatula, not before all the wet areas become matte and compact.

The second side is fried for 1-1.5 minutes, until golden brown spots. The edges of thick, fluffy pancakes are thinner than the middle and may dry out a little. Therefore, immediately after removing from the pan, grease the surface and edges with a piece of butter. But if you bake as cake preparations, then you don’t need to grease them, just cover them.

Ruddy, fluffy whey pancakes have a pleasant taste and unusual texture: they are soft, porous, with holes. Very filling. It is better to serve them with some liquid sauces or additives: condensed milk, sour cream, melted butter, to which you can add a little salt, berry puree or jam. Bon appetit!

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A very tasty and simple recipe for pancakes without yeast

This is the recipe I make most often. Because from time to time I make cottage cheese from half a liter of kefir. And just about 250-300 ml of serum remains from it. It turns out good - sour and low-fat.

Let's take:

• 250 ml serum,
• 0.5 tsp soda,
• a pinch of salt,
• 1 tbsp. Sahara,
• 1 egg
• 100 g flour,
• 2 tbsp. oils

Step 1 . I always start with eggs. One is enough for the specified amount of liquid. I beat it into a bowl. I'll immediately add salt and sugar to add flavor to the dough. Mix.

Step 2. Now I’ll warm up the whey a little. This way it will better begin to interact with soda. Cold temperatures make this worse.

Pour the liquid into the egg mixture. Mix with a whisk until smooth.

Step 3. Measure out the required amount of flour. I did this on electronic scales. We got the weight we needed + tare weight. I took only 100 g of flour. But your quality may be different from mine. Keep this in mind.

Add soda to it and mix.

Now all that remains is to sift the flour mixture into the liquid ingredients and thoroughly knead the dough, breaking up all possible lumps.

Step 4. Now add a couple of tablespoons of butter. It's better to take it unscented.

Any option is suitable: avocado, sunflower, olive. It helps the dough move away from the pan better.

Step 5. Now it is important to leave the resulting mass to brew. I don't want to transfer the products at all, so I'll wait 20 minutes. During this time, the gluten in the flour will work and combine all the ingredients into a homogeneous consistency. The end result will be smooth and viscous.

Step 6. In the meantime, I’ll prepare the frying pan. I don’t have a special one, but I have a thick-bottomed one. It takes longer to warm up and does not cause strong burning. But I use what I have.

Before the first portion of dough, I will grease the frying pan with oil and set it to heat up. I always wait for the heat to rise over her.

Step 7. While I was doing all this, time ran out. Stir it to lift the thick stuff from the bottom and start baking the dessert. Distribute the dough over the bottom of the pan and wait for it to come together and stop being liquid.

Bubbles started coming. It is perfectly. I pry up the formed edge and turn the pancake over to the other side.

We do this with all the dough. As a result, I got 12 suns with a diameter of 16 cm.

They turn out thin and have a hole in them. This is clearly visible in the light.

Therefore, I recommend this recipe from the bottom of my heart. It turns out great. You will also be pleased with the taste, especially when tasted with sour cream.

Buckwheat pancakes with whey and eggs

Nowadays there is a lot of talk about the dangers of wheat flour. Therefore, they often try to replace it with rice, oatmeal, corn or buckwheat. But the caveat is that these types do not contain gluten, which binds the ingredients together. This means that in most cases the pancakes are not removed from the pan and are torn. To get the most benefit without throwing the dough down the sink, I recommend using two types of flour.

Let's take:

• 150 g wheat flour,
• 100 g buckwheat flour,
• 3 eggs,
• 650 ml whey,
• a pinch of salt,
• 1 tbsp. Sahara,
• 25 g butter.

Step 1. First of all, measure out both types of flour and combine it in a bowl. Stir until combined and evenly distributed.

Step 2 . Now you can beat in the eggs and add the whey. We begin to intensively mix the dough to break up all the lumps and obtain a homogeneous consistency.

Step 3. Add flavor. To do this, add salt and sugar. And also melted butter. Then our pancakes will taste much better. Because there is no fat in the whey at all, it turns out a little dry.

Step 4. Let the dough rest for half an hour. Let's oil the bottom of the frying pan and start heating it up.

We need a hot frying pan so that we can easily remove the suns. Most often, I also add a couple of tablespoons of sunflower oil to the dough. This is in case the suns still stick.

Step 5 . Pour out the first portion. We try to distribute it in a thin layer. Literally 40 seconds and we’ll turn the damn thing over.

Step 6. Bake the entire amount of dough and form a beautiful stack.

Buckwheat pancakes are more suitable for savory additions and fillings. Goes great with sour cream and minced meat. And they can be stored for a long time under film.

Proven recipe for semolina with yeast

In this recipe we use semolina, it gives a loose structure to the dough. And the pancakes themselves turn out thin, airy, all full of small holes and very filling.

Also, everyone who has cooked using it says that the sunflowers bounce off the pan on their own and turn out very tender.

Let's take:

• 1.3 l whey,
• 3 eggs,
• 0.5 cups flour,
• 2 glasses of semolina,
• 7 g pressed yeast,
• a pinch of salt,
• 2 tbsp. Sahara,
• 3 tbsp. vegetable oil.

Step 1. Let's start with the cereal. Pour sugar, salt and flour into it. We get a mixture of bulk ingredients. Therefore, it needs to be evenly distributed.

Add flour to work the gluten.

Step 2. Now beat in the eggs. Immediately break it down and add the yeast (no need to dilute it).

If you don’t have fresh pressed ones, then take about half a teaspoon of dry ones.

Step 3. Pour warm whey into a bowl, it will activate the yeast. Mix the mass.

Yeast dough can be used to bake fluffy pancakes, or thin ones. It depends on the consistency.

Step 4. Leave the mixture for 30-40 minutes. Mix a couple of times. It will become more voluminous and rise a little. Only after this add vegetable oil. Otherwise, it will not allow the yeast to work.

Mix everything, lifting the grounds from the bottom and prepare the pan.

Step 5. Heat it on the maximum heat of the stove and grease the bottom with oil.

Pour in the dough in a thin stream, distributing it over the entire surface.

Great, the surface began to bubble, just like we wanted. The border is golden, move it away from the sides and turn it over.

Bake all the dough and form a stack.

According to this recipe, pancakes never tear at all (of course, if the pan allows it). I don’t know what this is connected with, but it’s a fact.

Delicious whey-based lace pancakes

The pancakes turn out delicate, thin, and porous. Suitable for stuffing and making pancake cakes.

Ingredients:

Recipe for thin, lacy pancakes with a holey texture:

1. Heat the whey a little.
2. Whisk eggs, salt, sugar. Add the resulting mixture to the liquid.
3. Combine the resulting mixture with the sifted flour, ensuring that the lumps are completely dissolved.
4. Leave the dough to rest for 10 minutes.
5. Bake in a well-heated frying pan, frying on both sides.
6. Brush the still hot pancakes with butter.
7. When serving, pour honey, jam, sour cream. You can put the filling inside and roll it up into an envelope.