Whey pancakes with yeast
0
1085
Kitchen
Russian
Calorie content
164.7 kcal
Portions
6 port.
Cooking time
80 minutes
Proteins *
5.6 g
Fats *
4.8 gr.
Carbohydrates*
34.7 g
If milk whey remains after cooking the curd, you can dispose of it very easily and deliciously. Pancakes on it always turn out to be successful, with a dense crispy crust. We cook this option with yeast - this will provide the characteristic airiness and delicacy of the finished pancakes. In addition, such pancakes have a specific delicate sour milk taste that will definitely appeal to lovers of yeast baked goods.
Ingredients
Cooking process
In a deep bowl, beat the eggs with the specified amount of sugar. In a separate container, dissolve the yeast in a small amount of whey so that no lumps remain. Pour the dissolved yeast into a bowl with eggs, add half the norm of warm whey, a pinch of salt and vegetable oil. Mix everything until smooth.
Sift the flour into a container with the prepared mass and beat with a mixer at low speed or knead with a whisk by hand. It is important to achieve a uniform consistency without lumps. Pour in the remaining amount of whey and mix. The consistency of the finished dough should resemble heavy cream. This may require a little more or less flour, depending on its characteristics. We focus on the final thickness of the dough and, if necessary, add more flour, stirring it with a mixer.
We heat the pan for frying pancakes on the stove and grease with a small amount of vegetable oil. After making the first pancake, no further lubrication is required, since the dough already contains vegetable oil. We measure out the required amount of dough with a ladle and distribute it over the hot frying pan. Fry pancakes on both sides until golden brown.
Bon Appetit!