In cooking pancakes, each housewife has her own tricks. Some add kefir to the dough, while others add milk. You can cook and delicious delicious pancakes on whey.
If you need to make thin custard pancakes, then you should use the following recipe. Half a liter of whey is boiled. Five eggs are beaten with a pinch of salt and two tablespoons of sugar. Then a boiling liquid is poured into them in a thin stream. In this case, the eggs should not curl. Gradually, another half liter of cold serum is added. Soda is quenched in a small amount of vinegar, added to the mixture, after which half a kilogram of flour is added there. Everything is mixed up. Vegetable oil is poured into the dough (a couple of tablespoons is enough). Choux pastry should turn out to be liquid, similar in consistency to vegetable oil. If the dough is thick, you can dilute it with boiled water. Such whey pancakes need to be fried in a pan at medium temperature. The frying pan should only be greased for the first time. You can use almost any filling.
In addition, whey pancakes can be made with mushroom filling. Half a liter of whey is mixed with 2 eggs, a tablespoon of sugar, a pinch of salt and half a teaspoon of soda. The dough is whipping. Gradually, flour is added to it, but until the dough becomes similar in texture to thick sour cream. At the end of beating, pour a glass of boiling water to “brew” the dough. The resulting mixture is left for half an hour at room temperature. During this time, the filling is prepared, for which chopped boiled eggs are mixed with fried mushrooms and grated cheese. Pancakes are baked for about 3 minutes in each pan, and then they are set aside for cooling. In the middle of baking, a little filling is placed, the envelope is folded, and fried on both sides or put in the oven for several minutes. Such pancakes on serum will ultimately be thin and delicate.
The following recipe does not use eggs. The result is pancakes with soda, dense and lush. They are great for liquid filling. Three and a half cups of warm whey should be mixed with 2 cups of flour (a little more or less may be needed), salt and sugar (if you plan a sweet filling, you can put more sugar). The result should be a thick dough that slowly drains from a spoon. A teaspoon of soda is put here and a couple of tablespoons of vegetable oil is poured. The resulting mixture is left for an hour, after which pancakes are baked on medium heat. Ready-made pastries are greased with butter, sprinkled with sugar to taste. To prevent the edges from drying out, it is better to place pancakes in a plastic bag before placing them in a cold place.
Lush pancakes on whey can be obtained if yeast is present in the recipe. To do this, in warmed-up whey (take a liter of it), yeast with a teaspoon of sugar is bred. The resulting liquid is left for 20 minutes. When the whey begins to foam, the dough is kneaded. A pinch of salt, 2 eggs, flour, remaining sugar (3 tablespoons), vegetable oil are put in the mixture. Flour will be needed so that the dough becomes like liquid sour cream. The resulting test must be infused for about half an hour, until it doubles. After that, you can start baking.
If vegetable oil is added to the dough, then you only need to lubricate the pan for the first time. For this, it is more convenient to use a piece of fat, but you can also use oil. Each pancake is flavored with a piece of butter, regardless of future filling. If the pancakes are filled with sweet, then more sugar is put in them, but don’t be zealous, as sugar baked goods burn up. The pan is better to use a special, shallow, with wide edges.