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Fluffy pancakes on whey without eggs

Fluffy Eggless Whey Pancakes

Light, appetizing, budget-friendly, and unbelievably good! These whey pancakes turn out wonderfully fluffy and airy even without any eggs. They call for just a few cheap ingredients — the whey left over from making cottage cheese is perfect here. Even a first-time cook can pull this recipe off!

Irisha

Recipe author

Composition / ingredients

Servings:

Whey

220

Flour

260

Sugar

Baking soda

0.5

Salt

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 6 g

Fats 16 % 9 g

Carbohydrates 74 % 42 g

268 kcal

GI: 5 / 0 / 95

Cooking method

Cooking time: 30 min

Step 1:

How do you make eggless whey pancakes? Gather the ingredients — it's a very short list. The whey can be store-bought or homemade, left over from making cottage cheese or cheese. If the whey is salty, skip the added salt.
Step 2:

Warm the whey slightly. Add the sugar and a pinch of salt, and stir to dissolve the sugar — warm whey dissolves it faster.
Step 3:

Add the pre-sifted flour to the whey and mix into a batter. Whisk until smooth — it should be lump-free and fairly thick. Adjust the flour as needed; you may want a bit more or less than the recipe states.
Step 4:

Add the baking soda to the batter and stir well so it's evenly distributed.
Step 5:

Heat a skillet well and pour in the vegetable oil, letting it get good and hot. Spoon small mounds of batter into the pan and fry over medium heat until golden on both sides. Add a little more oil as you go — but don't pour in too much at once, since the pancakes soak it up fast!
Step 6:

Serve the pancakes hot.
Step 7:

Inside, the whey pancakes come out beautifully airy. Enjoy!

I usually make these with homemade whey, and they turn out especially fluffy when the whey has gone a little sour. Adjust the sugar up or down to taste. Serve the pancakes with honey, sour cream, jam, condensed milk, or any sauce you like.
Keep in mind you may need a little more or less flour than the recipe calls for. Go by the consistency of the batter rather than the exact amount. To avoid mistakes, read up on flour and its properties.
It's important to sift the flour to aerate it. That way the pancakes come out light and rise well as they cook.
Wondering whether you can swap baking powder for baking soda, how to add each so your batter comes out fluffy, and how to avoid that off soda aftertaste? Check out the article "Baking powder or baking soda — which is better?"