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Pancakes with whey without yeast

Yeast-Free Whey Pancakes

Wildly tasty, simple, and made with love — a recipe for miracle pancakes! I'd made a batch of homemade farmer cheese and was about to pour the leftover whey down the drain. Just then my neighbor, Aunt Masha, dropped by. "What are you doing," she said, "you can't throw out food that good for you!" And she told me about whey pancakes, a recipe she was glad to share.

ilona

Recipe author

Composition / ingredients

Servings:

Whey (dairy)

500

Flour (all-purpose)

Vegetable oil

Baking soda

0.5

Salt

0.5

Sugar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 4 g

Fats 14 % 5 g

Carbohydrates 76 % 28 g

168 kcal

GI: 14 / 0 / 86

Cooking method

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Stir the flour into the warm whey. Mix the batter until it's thick, about the consistency of sour cream. Add a little salt and sugar — just enough that the batter isn't too sweet. The amount of baking soda depends on how acidic your whey is, so go by taste: sprinkle in a little, stir, and taste. Stop when you can just barely detect the soda. Then add 3–4 tablespoons of vegetable oil and mix well. Let the batter rest in a warm spot for an hour. Heat a skillet well over medium and grease it with oil or lard. Pour the batter into the center and let it spread out on its own — this gives you fluffier pancakes. Cover the pan with a lid so they cook through. Cook about 1–2 minutes, then lift the lid, flip the pancake, and cover again. Cook the same amount of time to brown the other side. That's it — take them out and serve piping hot! Whey pancakes are especially good with sour cream and jam!