Whey pancakes are a great idea for this seemingly unnecessary product. The whey remains in the process of converting milk into curds or hard cheeses. It costs very cheap, nevertheless, there are a lot of applications for it. Pancakes with whey are just as tasty as with milk itself. They can be made thin or thick, fishnet or smooth, sweet or salty.

How to make whey pancakes is nothing new and complicated... To do this, it is enough to mix all the ingredients in one container in a certain sequence, and then simply pour the finished dough into the pan in small portions. Eggs, flour, salt, sugar, vegetable oil, vanilla sugar, etc. are put in it.

Yeast is not used in this type of dough, since whey is an acidic medium, and soda is quite enough for fluffy pancakes... In this case, the dough is still given some time for proofing (from 15 minutes to 1 hour).

Pancakes are fried in a well-heated frying pan, sometimes they are additionally baked in the oven... The finished dish is greased with butter.

Thick whey pancakes are served with various types of preserves and jams, honey, sour cream or condensed milk. Thinner dough is suitable for filled pancakes. However, it can be both sweet and salty.

Secrets of Making Perfect Whey Pancakes

Secret number 1. The amount of flour in all recipes is best adjusted by eye. Its amount may differ depending on the characteristics of your particular products (fat content of whey, size of eggs, etc.).

Secret number 2. It is best to use warm whey for making pancakes. You do not need to boil it, just warm it up a little in the microwave.

Secret number 3. If there is already vegetable oil in the dough itself, the pan can only be greased once before baking the first pancake.

Secret number 4. During cooking, it is better to stack ready-made pancakes in a pile so that they bake a little more due to their own heat.

Secret number 5. It is not necessary to grease the whey pancakes with butter, but this way they turn out to be more tender and juicy.

Most often, fluffy pancakes are prepared with whey, but with the right ingredients, you can make them as thin as you like. They fry very quickly in a pan and bake well in the oven. A wide variety of fillings are suitable, however, for salty fillings it is better to reduce the amount of sugar in the dough itself.

Ingredients:

• 3 cups whey
• 3 eggs;
• 1 tsp salt;
• 3 tbsp. l. Sahara;
• 2 cups of flour;
• 2 tbsp. l. vegetable oil;
• Butter.

Cooking method:

1. Pour the whey into a deep container, heat slightly.
2. Add salt, sugar and eggs, beat well.
3. Continuing to beat the mass, add flour into it in small portions.
4. Pour in vegetable oil and slowly stir the dough from bottom to top.
5. Leave the dough at room temperature for 20 minutes.
6. Heat a skillet well with a little vegetable oil.
7. Fry the pancakes on both sides until golden brown over medium heat.
8. Grease each prepared pancake with butter.

Interesting from the network

Whey is cheaper than regular milk, while the pancakes on it will be even more fluffy and rosy. This recipe looks more like pancakes, so you can pour the dough into the pan in small portions. If you bake pancakes large in diameter from this dough, they are perfect for making pancake cake.

Ingredients:

• 250 ml of milk whey;
• 200 g flour;
• 1 pinch of salt;
• 30 g of vegetable oil;
• 2 tbsp. l. Sahara;
• ½ tsp soda;
• Butter.

Cooking method:

1. Heat the whey in a saucepan and pour salt into it, stir.
2. Add sugar and stir again.
3. Gradually adding flour, bring the dough to the consistency of liquid sour cream.
4. Throw in the baking soda and wait for the bubbles to appear.
5. Pour vegetable oil into the dough, mix and let it brew for 1 hour.
6. Fry the pancakes on both sides until tender, put a small piece of butter on each.

Now you know how to make whey pancakes according to a recipe with a photo. Enjoy your meal!

If you made real homemade cottage cheese from milk, then you probably still have the most valuable product - milk whey. This product is widely used in both cosmetology and cooking. Try pampering your family with delicious whey-based crepes. The pancakes are very fluffy, slightly plump and rather porous. And thanks to natural milk whey, pancakes have a pleasant creamy shade.

Required Ingredients:

• 450 - 500 g of wheat flour;
• 800 ml ;
• 2 eggs;
• 2 - 3 tbsp. tablespoons of sugar (to taste);
• 1/2 teaspoon of salt;
• 1.5 teaspoons of soda;
• 60 g butter (melted);
• vegetable oil for frying.

How to cook:

Making whey pancakes is very simple and quick. In a small container or saucepan, first whisk the eggs, sugar and a pinch of salt. Add sugar to your liking, pancakes with three tablespoons are quite sweet.

Heat the whey slightly and add to the pan with the egg mixture. Add melted butter there. Stir the mixture with a whisk.

Sift the flour and add to the dough in small portions. Continue to whisk the mixture with a whisk so that there are no lumps left.

Put baking soda in the dough, stir and wait. Now the reaction has begun and the dough is covered with bubbles - it's ready. But the dough must be infused a little, about 30 - 40 minutes.

Preheat the pan and brush with vegetable oil using a silicone brush. Pour some dough with a ladle and fry the pancakes on both sides until golden brown. Put the finished pancakes on a plate in a stack.

As you have already noticed, pancakes have a fairly large number of "holes", while remaining voluminous and plump. This structure, perhaps, is obtained only in pancakes cooked with whey.

Serve whey pancakes with milk.

Or with hot tea and sour cream.

Many housewives, disillusioned with store-bought dairy products, prefer to independently prepare homemade yoghurts, fermented baked milk, sour cream, and cottage cheese. In the manufacture of the latter product, milk whey is also obtained. Often not finding a culinary use for it, they pour it out, but in vain, because this by-product in the manufacture of homemade cottage cheese can become the basis for everyone's favorite dish - whey pancakes.

Thin whey pancakes with holes

Thin pancakes based on whey are less caloric than their counterparts on milk or kefir, but they are in no way inferior to them in taste. The cooking technology has some differences from more familiar recipes, but the end result is worth spending some time at the stove.

Applicable products:

• 500 ml of serum;
• 2 tablespoons eggs;
• 100 g sugar;
• 25 ml of vegetable oil;
• 250 g bread flour;
• a little salt, soda.

Progress:

1. Salt warm whey and combine with flour. When the mass is homogeneous, pour in chicken eggs, beaten with sugar. Stir everything to one consistency.
2. Now comes the soda addition period. Many small bubbles will appear on the surface of the dough. The amount of soda is a value that directly depends on the acidity level of whey. If it is not enough to put it, then the pancakes will not work with holes, and its excess will spoil the taste of the baked goods and give it a reddish tint. The optimal amount is the amount when the taste is slightly soda aftertaste.
3. After the soda, vegetable (necessarily refined) oil is sent to the bowl with the dough. After thorough mixing, be sure to let the mass rest. The duration of "rest" can be from a quarter of an hour to the night. The longer the rest, the tastier the pancakes will turn out, according to many housewives.
4. In order for the surface of the pancakes to be dotted with holes, it is imperative to add soda to the dough and bake them in a very hot frying pan, since it is the sharp evaporation of moisture from the dough that will be the main factor in their appearance.

Whey custard pancake recipe

Beginner pancake makers will appreciate the recipe for custard pancake dough with whey, since the brewing process makes the finished baked goods quite elastic and durable. This allows you to bake the finest pancakes, ideal for stuffing with various fillings.

For choux pastry for pancakes, you should have:

• 500 ml of milk whey;
• 200 ml of milk with a fat content of more than 3%;
• 200 ml of drinking water;
• 3 chicken eggs;
• 150 g of crystalline sugar;
• 5 g of soda;
• 3-4 g of salt;
• 30-45 ml of sunflower (or other vegetable) oil;
• 350 g of premium flour.

Step-by-step recipes for making thin whey pancakes with apple, feta cheese, mushrooms and vegetables

Assessment
recipe

Time
(min)

Servings
(people)

In 100 grams of finished dish

5 gr.

5 gr.

Carbohydrates

174 kcal.

Option 1: The classic recipe for thin whey pancakes

After making homemade cottage cheese or cheese, whey is often left behind. This product is perfect for preparing all kinds of baked goods. You can add it to pizza or pie dough. Pancakes with whey are also very tasty.

Ingredients:

• Serum - 600 ml;
• 3 eggs;
• Vegetable oil - 35 ml;
• Sugar - 20 g;
• Salt - 5 g;
• Flour - 400 g.

Step-by-step recipe for thin whey pancakes

Heat the whey slightly. You can do this on the stove or in the microwave.

When the whey is warm, pour the salt and sugar into it. Stir, break the eggs into the resulting mixture.

Beat the ingredients with a mixer or whisk until smooth. Gradually add the sifted flour to it.

When the dough is smooth, gently pour the butter into it. Stir from bottom to top. Leave the workpiece for half an hour.

Apply some oil to the brush. Grease a skillet and heat it over high heat.

Reduce heat under the skillet. Pour the dough into a bowl in small portions, fry the pancakes on both sides. Fold finished products in a pile, you can additionally grease them with oil.

One of the benefits of pancakes is that they can be combined with almost any ingredient. If you want something meaty, make a minced meat or ham and cheese filling. Vegetarians can enjoy pancakes with mushrooms or fried vegetables. Of course, it is impossible to refuse an appetizing dish with jam, chocolate or condensed milk.

Option 2: A quick recipe for thin whey pancakes

You can make apple-baked pancakes quickly enough. They are moderately sweet, with a pleasant sourness. The dough roasts quickly, but you need to turn it over very carefully. For pancakes, it's best to use a heavy cast iron skillet.

Ingredients:

• Flour - 350 g;
• 3 testicles;
• Oil - 40 ml;
• Sugar - 60 g;
• Soda - 3 g;
• Milk - 200 ml;
• Serum - 0.5 l;
• Butter - 10 g;
• Powdered sugar - 30 g;
• Water - 200 ml;
• Large apple.

How to quickly make thin whey pancakes

Heat the whey. Dissolve sugar and soda in it. Add a pinch of salt and stir.

Combine raw eggs with butter. Pour the mixture into warm whey. Whisk the ingredients with a whisk until smooth.

Pour flour through a sieve into a bowl of whey. Knead the dough so that there are no lumps. The mixture should be thick enough.

Dilute milk with water. Boil the mixture. Pour it into the dough in a thin stream, without stopping to stir.

Peel the apple, remove the core. Grate or chop the fruit finely. As a result, you should get thin short stripes.

Place the apple strips in a dry skillet. When they are a little browned, cover them with dough. Fry each pancake on both sides, then brush with butter and sprinkle with powdered sugar.

While the pancakes are fried, you can make berry sauce for them. To do this, combine frozen or fresh raspberries, lemon juice and sugar to taste in one container. Whisk the ingredients with a blender until smooth. The frozen berry gravy must be additionally heated to a boil. You can use not only raspberries. For example, make a sauce based on strawberries, blueberries, or currants.

Option 3: Thin whey pancakes with cheese

Pancakes can also be made quickly using this recipe. We will wrap a juicy filling of cheese and celery inside each product.

Ingredients:

• Serum - 650 ml;
• Flour - 320 g;
• Oil - 80 ml;
• Cheese - 300 g;
• Celery stalk;
• Sour cream - 150 g;
• Garlic powder, nutmeg, pepper;
• Sugar, salt, soda.

Step by step recipe

Heat the whey to just above room temperature. Pour flour in small portions through a sieve.

Add salt, sugar and soda to the flour mass. Remove any lumps and let the dough sit for 5 minutes.

Pour most of the butter into the dough. Mix thoroughly. Lubricate the pan with the rest of the oil, heat it well.

Pour the dough into a skillet, fry the pancakes on both sides until golden brown. In parallel with this, you need to pour the feta cheese into a bowl.

Grind the cheese with fat sour cream with a fork. Cut the celery into large pieces, process with a blender.

Add chopped celery, pepper, garlic, and nutmeg to the filling. Salt to taste, stir.

Place a couple of tablespoons of the filling on each pancake. Fold them in triangles.

The dish can be served immediately after cooking. It turns out to be very refined, original in taste. And the texture of the melting filling is simply impossible to describe in words!

Option 4: Thin Green Whey Pancakes

Plain spinach can be used to make green pancakes. To emphasize their taste, let's prepare a fragrant vegetable filling. Optionally, you can add mushrooms or boiled chicken to it.

Ingredients:

• Serum - 1 L;
• Starch - 50 g;
• Oil - 80 g;
• Spinach - 50 g;
• 6 eggs;
• Sugar - 10 g;
• Carrots - 500 g;
• Onions - 2 pcs.;
• Salt, soda.

How to cook

Boil 4 eggs and carrots. Divide the oil in half. We will use some later for making the filling, the rest will be added to the dough. You can mix butter with vegetable oil.

Heat half of the whey, but do not boil. The temperature should be around 70 °.

Wash the spinach. Sprinkle it with salt. Add a couple of tablespoons of cool whey and beat with a blender.

Break the raw eggs into a bowl. Whisk them with spinach and sugar, add cold whey. Stir the ingredients.

Combine the starch with flour in a separate container. Gradually add the mixture to the future dough, stirring occasionally.

Dissolve the baking soda in warm whey, pour into the dough. Mix all ingredients well again, add ½ of the remaining oil.

Heat the skillet. Pour the green dough on it, fry the pancakes on each side for 1-2 minutes.

Peel and finely chop the boiled eggs and carrots. Chop the onion, fry in the remaining oil. Add carrots and eggs to it, salt the filling. Warm it up for a couple more minutes.

Distribute the filling over the pancakes, roll them into rolls.

You can additionally fry the finished products, but this is not necessary. Serve the pancakes with sour cream or unsweetened yogurt.

Option 5: Thin buckwheat pancakes on whey with mushrooms

Buckwheat with mushrooms is a combination that has long become a classic. No wonder buckwheat pancakes with fried champignons are so delicious! It is imperative to add a little wheat flour to the dough, otherwise the products will fall apart during frying.

Ingredients:

• 2 eggs;
• Buckwheat flour - 150 g;
• Sugar - 15 g;
• Champignons - 300 g;
• Wheat flour - 175 g;
• Serum - 700 ml;
• Bulb;
• Frying oil - 60 ml;
• Salt, soda.

Step by step recipe

Keep the serum indoors to warm up to room temperature. Add salt and sugar, break the eggs into a bowl with a fermented milk product.

Mix two types of flour with baking soda. Pass the mixture through a sieve. Add it in small portions to the future dough, stirring constantly.

Pour 3 tablespoons of butter into the dough, mix again. You can process the mass with a mixer so that it acquires a homogeneous silky texture.

Let the dough stand a little while we prepare the filling. Onions and mushrooms must be washed, peeled and cut into small cubes. Champignons can be replaced with forest mushrooms, but you will have to boil them first.

Pour any remaining oil into the skillet. When it warms up well, pour the onion into it. Fry until golden brown, add mushrooms.

Simmer the mushrooms for a few more minutes over low heat. Season with salt and pepper to taste. You can add oregano, basil and other Italian herbs to the filling.

Grease a skillet with butter or a piece of bacon. Preheat it, fry the pancakes.

Put the filling on hot products, roll them into a roll.

If you like sweet pancakes, you can stuff them with curd. To do this, beat the fermented milk product with a blender, adding powdered sugar and vanilla. To make the filling more delicate in consistency, stir in a couple of tablespoons of sour cream. You can also add raisins, nuts, or chocolate chips to the curd mixture.

Pancakes are perhaps the most popular dish. They are easy to cook and they turn out to be delicious, go well with various fillings or seasoned with sour cream, jam, honey, jam, etc. Todaywebsite proposes bake pancakes with whey... A photo recipe will help you understand all the nuances of cooking this simple dish. Pancakes can be cooked with milk, kefir, yeast, but pancakes with whey are very tasty and tender.

What you need to make pancakes with whey

• 2 eggs;
• Milk whey - 500 ml;
• Flour - 200-250 grams;
• Vegetable oil - 3 tablespoons;
• Sugar - 4-5 tablespoons;
• Salt - 1 teaspoon;
• Soda - 1 teaspoon (no slide);

1. Break 2 eggs into a cup, add sugar, salt and vegetable oil. Stir with a whisk or mixer.

2. Pour in whey, add baking soda and mix.

3. Add the sifted flour. It should make a batter for pancakes,consistency like heavy cream. Which will drain well from the spoon. If the dough is too thick, add more whey. If it turns out to be liquid, add a little more flour and mix thoroughly with a broom or mixer.

4. Grease a frying pan for pancakes and heat it up. Pour half of the dough into a hot frying pan and tilt it to the sides, distribute the dough over the entire diameter.

5. Bake the pancakes on a slightly lighter than medium heat. As the underside turns brown, and on the top almost all the bubbles burst and the dough is baked, the pancake is gently pried with a flat spatula and turned over to the other side. The second side takes less time to bake.

6. Put the pancakes in a pile. Additionally, you can coat each baked pancake with butter.