Recipe for pancakes on curd whey. Fluffy pancakes with whey

In order to please your household with delicious pancakes, it is not at all necessary to wait for Maslenitsa. After all, this traditional Russian dish is perfect for both everyday and festive tables.

In addition, it is prepared quickly and simply, and the variety of recipes allows you to discover new tastes. Pancakes are cooked on everything - on water, milk, kefir, fermented baked milk, curdled milk, yogurt. There are also extreme recipes for beer and mead. But especially tasty and lush are obtained whey pancakes.

Serum-based pancakes, indeed, turn out to be very lush, tender and soft. They are prepared without yeast, so cooking does not take much time. You can also omit the eggs in the recipe if you wish.

For making whey pancakes you will need the following ingredients:

half a liter of serum,
sugar to taste (2-4 tablespoons),
2 eggs,
1 teaspoon soda
0.5 teaspoon salt
10-12 tablespoons flour
3 tablespoons of vegetable oil,
and butter for greasing pancakes.

How to cook whey pancakes

Break 2 raw chicken eggs, add sugar and salt to them. Beat the eggs well by hand or with a blender.
Add 0.5 l of whey and a teaspoon of soda without a slide to the egg mass. It is not necessary to specifically extinguish soda in vinegar, as it will be “quenched” by fermented milk products.
Then add vegetable oil and gradually pour 2 tablespoons of flour into the dough, mixing the lumps thoroughly each time. It is best to mix the dough with a blender. The consistency of the dough should resemble not too thick cream.
Grease a frying pan with vegetable oil and heat it well over medium heat. When the pan is hot, pour some of the batter over it with a ladle. At the same time, tilt the pan in different directions so that the dough spreads evenly over the surface.
When the edges of the pancake begin to brown, use a spatula or table knife to turn the pancake over. Fry it on the second side and remove from the pan after about a couple of minutes. Put pancakes on whey in a pile on a dish, greasing each with melted butter with a cooking brush. Serve pancakes hot, with sour cream, honey, jam, meat, fish or cheese. In addition, lush whey pancakes make a wonderful pancake cake that can be made with any filling.

If you have plans to make a pancake cake, the best solution is to bake fluffy whey pancakes for the cakes, plump, ruddy. They are also with holes, soft, elastic. A thick filling will lie on them in an even layer, and a liquid one will be quickly absorbed, but the pancakes will not get wet, they will remain a noticeable layer. A simple recipe for fluffy whey pancakes will also appeal to those who love real Russian pancakes. And even though their taste is not as rich as that of yeast, they are prepared in haste - half an hour and you're done!

Ingredients:

serum - 300 ml;
wheat flour - 400 g;
egg - 1 pc;
soda - an incomplete teaspoon;
table vinegar 9% - 1.5 tbsp. l. or 1 tbsp. l. lemon juice;
sugar - 3 tbsp. l;
salt - 0.5 tsp;
vegetable oil - 4 tbsp. l;
butter - 50 gr. (grease the pancakes).

How to cook fluffy whey pancakes

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

Beat all the ingredients until a fluffy foam appears. The better the egg is beaten, the more magnificent the dough will turn out 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. Chatter with a whisk.

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

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

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

So that each time you do not have to lubricate the pan, you need to pour refined vegetable oil into the dough. It can be both sunflower and olive or sesame, corn.

After adding the oil, beat the dough again thoroughly, combining all the components. You should get a homogeneous, not very thick mass, something like condensed milk. Leave the dough to brew for 15 minutes, it will thicken a little and you can bake pancakes.

Heat the pan well, grease with vegetable oil. Take a large ladle of dough, pour into the center of the pan. Twist, shake, so that from the middle it disperses to the sides. Put back on the fire, adjust to medium, on a strong lush pancakes with whey will not have time to bake. Fry for about 2-2.5 minutes, until the bottom becomes ruddy, and large and small holes form on top. You need to turn the pancake with a spatula, not earlier than all the wet areas become dull, compacted.

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

Rosy, fluffy pancakes with whey have a pleasant taste and an unusual texture: they are soft, porous, with holes. Very satisfying. 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, with berry puree or jam. Enjoy your meal!

Curd whey pancakes are a light dessert appetizer for any feast. The dough is tasty and fragrant, and the dish itself is varied due to the large selection of sweet sauces. Pancakes are served with sour cream, condensed milk, honey, jam. For their preparation, there are several recipes that differ in details.

Classic variant

Natural tasty whey is produced in excess during the preparation of homemade cottage cheese. In skillful hands, such a product does not disappear. Whey pancakes are excellent. In addition to 0.7 liters of this liquid, you will need (for 20 pcs.):

wheat flour - 250 g;
eggs - 2 pcs.;
granulated sugar - 3 tbsp. l.;
salt - 1/2 tsp;
soda - 1 tbsp. l.

How to cook:

In a bowl, beat eggs with sugar and salt. The best way to do this is by hand with a whisk.
Heat whey to 40°C. Add to beaten eggs. Bring the liquid mass to a homogeneous state.
Sift the flour and add it to the contents in small portions, stir. Without separation into parts, lumps form in the dough, which are difficult to dissolve.
Beat the pancake mixture until smooth and thick.
Pour in the soda. Shake it up. The baking soda will react with the acid in the serum and bubble the surface.
Bake pancakes on both sides in a preheated pan. Its surface can be smeared with a slice of raw potato, which should be dipped in refined oil before each new batch of dough.

Advice. Pancakes on whey will turn out tastier if the finished dough is covered before frying and left warm for 1-2 hours.

Recipe without eggs

Such pancakes will also please you with taste and ease of baking. Without eggs, they come out thin and smooth. Ingredients:

cottage cheese liquid - 650 ml;
wheat flour - 350 g;
vegetable oil - 50 ml;
sugar - 3 tbsp. l.;
soda and salt - 1/2 tsp each

Step by step cooking method:

Sift all the flour into a bowl suitable for kneading pancakes. Pour sugar and salt there and about half the liquid.
Beat the mass into a homogeneous dough. Manually in this case, work is difficult and time consuming. Use a mixer or blender. Achieve a thick and even consistency.
Pour in the rest of the liquid and mix the flour mass again.
Add soda and whisk again.
Enter oil. It is enough to mix it with a regular spoon.
Cover the bowl with a towel and leave at room temperature for 10-15 minutes.
Fry pancakes on both sides in a hot greased pan. The intensity of the fire is medium.
The indicator of readiness is a golden crust.

Advice. Homemade pancakes will be better if you use heated whey.

Recipe for thin pancakes with holes

Thin pancakes according to this recipe are light, delicate and almost weightless. They are used not only for tea drinking. Pancakes are savory stuffed with lightly salted fish, cheese, meat, etc. List of products for 20 servings:

serum - 0.5 l;
flour - 300 g;
eggs - 2 pcs.;
refined oil - 90 ml;
sugar - 60 g;
vanilla sugar or vanillin;
salt - 0.5 tsp

The whole procedure for cooking openwork pancakes on whey will take about half an hour:

Heat the whey in a suitable dish on the stove or in the microwave until warm.
The optimum temperature is 40-60ºС.
Beat in the same egg, add granulated sugar and salt.
Sift the flour in small amounts. At the same time, mix it with the liquid using a spoon.
Add flavored vanilla.
Mix well. For pancakes, you need a liquid homogeneous consistency.
Heat up, grease the pan. Fry both sides of the pancake until done.

Advice. If the dough is not fluid enough, add a small portion of heated boiled water or liquid from the cottage cheese.

In another recipe for thin pancakes with holes, the list of products has been slightly changed. The dish will work. You will need:

flour - 700 g;
whey and boiled water - 1 liter each;
eggs - 4 pcs.;
refined oil - 7 tbsp. l.;
granulated sugar - 6 tbsp. l.;
salt - 2 tsp without a slide.

Cooking order:

Warm up the liquid. Add flour. Shake the dough for future pancakes with a mixer or blender.
Pour oil, salt and sugar into the same bowl, break the eggs. Mix it all again until smooth.
Leave the dough aside for 15 minutes. It should be suitable in room heat.
Bake the pancakes in the usual manner over medium-high heat.

Attention! You don't need to grease the pan in this recipe.

thick pancake recipe

Dense and thick pancakes are suitable for a heavy meat filling or for a pancake cake. After baking, they are elastic, soft, airy. And pancakes are not torn with a slight movement. Grocery list:

flour - 1 tbsp.;
whey - 1 tbsp.;
egg - 1 pc.;
soda - 0.5 tsp;
odorless oil - 2 tbsp. l.;
sugar - 2 tbsp. l.;
salt - to taste;
table vinegar - 1 tbsp. l.

The procedure for preparing these whey-based pancakes is more complicated than usual:

Separate the yolk from the protein and rub with sugar until it becomes lighter.
Heat the whey to a warm state and pour the pounded yolk into it. Mix by hand until bubbles appear.
Add flour and stir with a spoon or mixer. Pre-sift it and divide it into several parts. Achieve a light creamy consistency.
Beat egg whites with salt until fluffy. Ideal density - the mixture does not drain from a spoon.
Pour protein foam in portions to the main ingredients. During this procedure, gently stir the dough until the dough is evenly thick.
Add the oil, then the vinegar-slaked soda. Leave the mass alone for 10 minutes.
Bake in the usual way.

Whey adds a milky flavor to pancakes. Check out this dish with different toppings.

Whey pancakes are a great idea to use this seemingly unnecessary product. Whey remains in the process of turning milk into curds or hard cheeses. It is very cheap, however, it can find a lot of applications. Whey-based pancakes are just as delicious as those made with milk itself. They can be made thin or thick, openwork or smooth, sweet or savory.

There is nothing complicated and new in how to make pancakes with whey.. 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 environment, and soda is enough for fluffy pancakes. At the same time, the test is still given some time for proofing (from 15 minutes to 1 hour).

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

Thick pancakes on whey are served with various types of jam and jam, honey, sour cream or condensed milk. A thinner dough is suitable for stuffed pancakes. However, it can be both sweet and salty.

The 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 products (whey fat content, egg size, etc.).

Secret number 2. For making pancakes, it is better to use warm whey. You don't need to boil it, just warm it up a little in the microwave.

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

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

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

Most often, lush pancakes are prepared with whey, but with the right ingredients, you can make them arbitrarily thin. They are very quickly fried in a pan and perfectly baked in the oven. The most diverse fillings are suitable, however, for salty fillers it is better to reduce the amount of sugar in the dough itself.

Ingredients:

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

Cooking method:

Pour the whey into a deep container, warm a little.
Add salt, sugar and eggs, beat well.
Continuing to beat the mass, add flour into it in small portions.
Pour in vegetable oil and slowly mix the dough from the bottom up.
Leave the dough at room temperature for 20 minutes.
Heat up a frying pan with a little vegetable oil.
Fry pancakes on both sides until golden brown over medium heat.
Grease each finished pancake with butter.

Interesting from the network

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

Ingredients:

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

Cooking method:

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

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

If you love making your own cottage cheese, then you know that a lot of whey remains after this process. This liquid contains a lot of useful substances, including amino acids, vitamins and mineral compounds. Therefore, pouring such a product is a real crime. Some nutritionists recommend drinking raw whey, but it can also be used in another way - to cook delicious pastries, various pancakes, pancakes, using this dairy product instead of the usual milk or kefir.
In this recipe, we will talk about how to cook delicious whey thin pancakes, they can be served with various sweet fillings, such as cottage cheese, they can also be served with sour cream, jam or jam.

Taste Info Pancakes

Ingredients

0.8 l of serum;
2 eggs;
2-3 tbsp Sahara;
2 cups of flour;
some salt;
5 g of soda;
vegetable oil (a couple of tablespoons);
oil or lard for greasing the pan.

How to cook thin whey pancakes

Pour the eggs into a bowl, add sugar, salt and beat everything with a whisk.

Pour warm whey into the resulting mixture and add soda, mix everything well. The dough will begin to foam - this is a normal process of extinguishing soda with acids found in the dairy product. To complete the reaction, you can leave the mixture to stand for 3 minutes.

Next, you need to add vegetable oil.

After that, we need to add flour to our pancake dough. To do this, sift the flour, and mix well, trying to remove all lumps. The consistency of the dough should be quite liquid (like liquid sour cream). If the dough is not liquid enough, then you can add more whey or cool water to it.

It is best to fry pancakes in a special frying pan. Before that, it must be lubricated with some kind of fat or with a brush with vegetable oil.

The dough layer should be thin. To do this, a small amount of the mixture should be poured into the middle of the pan, then, using smooth rotational movements, distribute the dough evenly over the surface.

Frying time - 1.5-2 minutes on one side and a little less on the other.

This is how your pancakes should turn out.

Put the finished pancakes on a plate, smearing them with oil, so they will be even tastier.

Whey pancakes should be served hot. Options for additives (fillings) can be very diverse: from sour cream and jam, to meat and mushrooms. Your preferences and culinary imagination will help in choosing.

In our case, we rolled each pancake with a tube, poured sour cream in a zigzag pattern, put a spoonful of jam and raspberries on top of each pancake tube.