Pancakes with whey, which can be used as an independent dish or as a basis for pleasant "rolls" and dishes with all kinds of fillings, have a light cheese flavor, are easy to prepare and are versatile on the table.
Delicate cheesy flavor - to obtain it, cheese or cottage cheese is often added to a variety of baked goods. But it is worth trying to use the most ordinary whey as a base for the dough, and it will become a favorite ingredient for almost every housewife in creating a baked yummy at home.
Recipes for delicious homemade whey pancakes are known in many countries. They are made thin and fluffy, yeast and fresh. This is a low-calorie, light meal that can be supplemented with anything from meat toppings to jam gravy.
Useful Tips
To make a good pancake dough, there is one trick - whey for ordinary thin pancakes should be about half as much as flour. But if you decide to make American pancakes in the form of small thick cakes, you need to take a little more flour so that the dough is a little thicker.
In order to avoid unpleasant lumps in the dough, you can first thicken it by using only half of the whey. And then add and stir the remaining liquid into a homogeneous mass. This is the easiest way to avoid clumps.
It is important that all the products for cooking are fresh, and then the pancakes will definitely turn out to be successful, of course, provided that the recipe is followed. Moreover, flour for baking (if it is not rich) is better to take not the highest, but the first grade.
Pancake yeast dough
The proportions of products for preparing the dough are as follows: for 1 liter of whey you need to take half a kilo of flour, 3 eggs, half a teaspoon of salt, 1 tsp. dry yeast, 2-3 tablespoons of sugar and 50 ml of vegetable oil.
Heat the whey slightly, add yeast, salt, sugar, eggs and butter to it, beat everything until a homogeneous mixture with bubbles. Then, step by step, add flour in small portions, remembering to stir constantly to get rid of lumps.
Cover the dough and send it to a warm place for 1 hour to rise. And then we bake pancakes in the usual way - we heat the pan well, grease it with oil, pour one portion of the dough into it and distribute it.
As soon as one side is browned, the pancake should be turned over and allowed to brown on the other side. Yeast pancakes are good for savory rolls - cheese, mushroom, meat and vegetable.
Classic whey pancake dough
To make a good pancake dough, you need to beat all the ingredients until bubbles appear, and then let the mixture rest for 20-30 minutes.
We take for 1 liter of whey 500 g of flour, 2-3 eggs, a teaspoon of salt and soda, about a tablespoon of sugar and half a glass of vegetable oil.
First, combine everything except flour with half the whey, beat, then gradually add flour and stir until smooth. Then pour the remaining whey into the mass and stir thoroughly again. Let the dough "rest" for about half an hour, and then bake delicious delicate pancakes.
Whey pancakes with rye flour
For some reason, rye flour is not very popular in pancake baking. Meanwhile, this is an interesting option for getting the necessary calories, carbohydrates and amino acids. Add to this the unusual taste and wonderful tenderness of this product. And just try to bake such pancakes.
For half a liter of whey, you need to take 1 glass of ordinary rye flour (sifted), 2 eggs, half a teaspoon of salt and soda, 5 tablespoons of vegetable oil (any).
In a deep bowl, combine eggs, salt and sugar, beat a little, send soda and flour there, stir, adding a little whey if necessary, the dough should turn out to be thick and homogeneous. Pour out the remaining whey and oil, stir again thoroughly.
The finished rye dough must be allowed to stand for at least half an hour so that the flour swells well, otherwise the pancakes will tear right in the pan. After the dough is "rested", you can add some more whey to obtain the desired consistency.
Old Russian pancakes on whey for Shrovetide
The value of old recipes is that they are simple and understandable to anyone. But not every housewife manages to find such a recipe. And therefore, ancient Russian pancakes can become a real decoration of the table and surprise guests. The step-by-step preparation of this miracle will take about 4 hours from the hostess.
A glass of millet should be poured into 2 liters of water, salt and cook over very low heat until the cereal is completely boiled, in no case adding water. Then the "porridge" should be cooled to warm and add 1 teaspoon of dry yeast and flour, making the dough like thick sour cream and putting it in a warm place.
While the dough is rising, prepare the grease: in a water bath, melt 299 g of butter, beat 1 egg and add it to the butter, stirring all the time. Salt the mass a little and then grease the finished pancakes with it, spreading them in a slide.
When the dough comes up about 2 times, you need to knock it down and wait for the second rise. The second time, you need to pour warm whey into the mass and add 1-2 eggs, constantly stirring the dough until the texture of liquid sour cream is obtained. Pancakes can be baked in 20-30 minutes.
It is not worth making them thin, this is a recipe for lush pancakes as in the photo, which are eaten with honey or grandmother's jam.
Pancake rye pumpkin cake with whey
The pumpkin must be washed, peeled, cut into small cubes and simmer for 15 minutes without seasoning. Then grind in a blender with a pinch of ginger and cool the mass. It will take about 500 g.
We make a dough for pancakes - beat the pumpkin mass separately, separately - 3 eggs. Pour 1 liter of whey into the eggs and beat again. We combine pumpkin and whey, there are also 2 tablespoons of any vegetable oil and the same amount of sugar and a pinch of salt. Beat, gradually adding 300 g of rye flour. Mix thoroughly and set aside for half an hour.
Making the filling and syrup for the future cake. Soak the raisins in boiling water for 10 minutes (300 g), mix the softened raisins with cottage cheese (300 g). For syrup, dissolve honey in water in a ratio of one to two.
We bake pancakes, fold them in a slide, not forgetting to grease each of them with syrup and lay them with filling. By the way, you can use food dyes for different colors of pancakes - so the dish will look more elegant.
Pour syrup on top and put the dish in the refrigerator. In a couple of hours, the cake is ready - this is an unusual and surprisingly tasty dish.
Pancake lasagna with whey
Lasagna is a kind of pie made from layers of thin dough with a variety of meat fillings, which appeared in our country from Italian cuisine. Simple and straightforward pancakes with whey dough are perfect for this dish.
We make a simple whey dough for pancakes, bake our pancakes. If they come out thin, the lasagne can be harvested by placing the filling on two pancakes folded together.
We prepare the powder - we rub any kind of cheese (200 g) on a coarse grater. Then you need to tackle the filling and lasagna sauce.
For the filling - pass about 500 g of pork through a meat grinder with a couple of garlic cloves and a large onion. In warmed vegetable oil, you need to fry the minced meat until golden brown, salt, then add a spoonful of tomato, spices, herbs and a little liquid to it to simmer for 5-7 minutes over low heat.
For the sauce - a glass of sour cream should be heated over low heat with black pepper, spices and a pinch of salt (to taste).
We collect the pie: on two pancakes, you need to distribute the filling about 0.5 cm thick, pour a little sauce and sprinkle with cheese chips, cover with pancakes, repeat. Sprinkle the lasagne on top with plenty of grated cheese.
We send the structure into an oven heated to 180 degrees for 20-30 minutes, until a cheese crust forms. Now you can serve the dish and serve.
