Pancakes on whey (without eggs)
Whey pancakes have a pleasant neutral taste, are thin and very tender! These thin pancakes can be topped with any filling - from melted cheese to sweet curd mass. These pancakes are great with any toppings - condensed milk, jam, jam, etc. Products (for 4 servings)
Whey - 650 ml
Wheat flour - 350 g (2 cups of 250 ml + 1 tablespoon)
Vegetable oil - 50 ml
Sugar - 60 grams
Soda - 1 pinch
Salt - 1 pinc
Prepare the necessary products.
Sift flour into a large bowl, add sugar and salt. Stir to combine.
Pour in about half of the whey and mix until the dough is as thick as possible.
Gradually pour in the remaining whey. Add the baking soda and stir to combine. Pour the vegetable oil into the resulting dough and mix well again so that the oil is evenly distributed. Allow the dough to stand at room temperature for about 15-20 minutes. During this time the gluten in the flour will be well dispersed, and the pancakes will be more elastic.
Heat a dry frying pan well over medium heat without oil. Pour a little batter into the pan (a little less than a half-cup), spread it across the bottom, gently tilting the pan to the sides. Fry the pancake over medium heat for about 2 minutes, until the batter turns from glossy to matte. Then flip the pancake over and fry for about 1-2 minutes more.
Fry the rest of the pancakes in the same way.
Transfer the fried pancakes to a plate.
Serve ready thin whey pancakes hot or warm, if desired, adding any sweet or salty stuffing. Also such pancakes are great with any additives - condensed milk, jam, jam or any other sauce.
Bon appetit