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➠ Lush whey pancakes with egg

Lush whey pancakes with egg

1958

Kitchen European

Calorie content 191.7 kcal

Portions 5 port.

Cooking time 60 minutes

Proteins * 7.6 gr.

Fats * 7.9 gr.

Carbohydrates* 31.5 g

Content

Milk or kefir whey is a good base for making pancakes. It makes the pancakes porous, fluffy and very tasty, and such pancakes remain soft for a long time and can be left for an afternoon snack or snack. In this recipe, we will cook whey pancakes with the addition of dry yeast.

Ingredients

Milk serum 400 ml. Wheat flour 350 gr. Dry yeast 12 gr. Egg 2 pcs. Granulated sugar 3 tbsp Salt 0.5 tsp Vegetable oil for frying

Cooking process

Heat the whey slightly in the microwave and pour it into a bowl for kneading the dough. Add dry yeast and sugar to it. You can change the amount of sugar to your liking.

Then add eggs and salt to the whey and use a whisk to stir everything until smooth.

Sift the flour on a sieve, then pour it portionwise to the whey mixture and knead the dough.

Cover the dishes with the dough with a napkin and put in a warm place for 30 minutes. During this time, the dough will work well and become airy. Do not mix the dough again, but immediately start frying the pancakes.

Heat a skillet with vegetable oil well. With a spoon dipped in water, spread the dough in a preheated skillet and fry the pancakes until golden brown on both sides. Transfer the finished pancakes to portioned plates and serve for breakfast.

Bon Appetit!