Chocolate whey pancakes
Thin pancakes are a very popular breakfast dish. Flavorful cocoa pancakes are another version of the dish so beloved by many people. Such beautiful and bright chocolate pancakes can be topped with cottage cheese or fruit filling, but even without it such a dessert will disappear from the table in minutes!
Products (for 6 servings)
Whey - 800 ml
Flour - 400g (2.5 cups of 250 ml)
Eggs - 4 pcs.
Cocoa powder - 30g (2 tablespoons with a spoonful)
Vegetable oil - 3 tbsp + 1 teaspoon for frying
Sugar - 100 gr (1/2 cup of 250 ml)
Salt - 1/2 tsp.
*
For serving (as desired):
Chocolate/honey/sour cream - to tast
Prepare the products according to the list.
From the specified amount you get about 30-35 pancakes.
You can buy whey in almost any store. I used the whey I had left over from making homemade cottage cheese (from 1 liter of milk I got 800 ml of whey). So if you have some whey left over from making homemade cheese or cottage cheese, it will work just fine.
In a deep bowl, break the eggs, add salt and sugar, and stir.
Pour about 1/3 (250-300 ml) of the whey into the bowl and stir thoroughly until the sugar has dissolved.
Sieve the flour and cocoa powder into the bowl through a fine sieve. Mix thoroughly with a wire whisk until smooth and lump-free.
Pour the rest of the whey into the bowl and mix well again. Because we added the liquid to the already prepared dough, we avoided the appearance of lumps of dry flour in the dough, which are difficult to break.
The last ingredient is vegetable oil. Pour it in and mix it with the rest of the batter - this will not only give the pancakes elasticity, but also allow you to avoid greasing the pan when frying the pancakes.
Allow the dough to stand for 10-15 minutes before baking, so that the gluten in the flour will swell and the pancakes won't tear. The batter should be quite runny and drip off the spoon in a thin stream.
Grease a frying pan with vegetable oil (1 tsp) and heat over medium heat. Pour about a ladleful of batter into the skillet and spread it over the bottom, gently tilting the skillet sideways.
Fry the cocoa pancakes over medium heat for about 1-2 minutes on each side. The pancakes will easily come off the pan and flip due to the vegetable oil in the batter.
Fry all the pancakes without oiling the pan.
The ready pancakes are stacked on top of each other. The center of the chocolate pancakes will be soft, and the edges - slightly crispy and wavy.
The chocolate whey pancakes are ready. This amount of batter will make a large stack - about 30-35 pancakes.
Pour the pancakes with your favorite sauce: liquid honey, melted chocolate, whipped cream or thick sour cream.
These delicious chocolate pancakes are a great sweet breakfast!
Bon appetit