Dough for pancakes on whey

Dough for pancakes on whey

After cooking cottage cheese or cheese, whey remains. She, too, can be used in cooking. Many housewives argue that the dough for pancakes on whey comes out more tender than on water or milk, products made from it do not dry out longer. Serum can make dough for any kind of pancakes. There are several options for its preparation, and each has its own fans.

Cooking Features

On serum, you can mix several types of pancake dough. In order to achieve the best result, in any case it is necessary to adhere to some general principles:

  • The higher the quality of the flour, the tastier and more tender the pancakes will turn out. Products from low-grade flour are not too pleasant to taste and tear when frying.
  • Pancakes on whey can be made not only from wheat flour, but also from buckwheat, oatmeal. But these types of flour contain less gluten than wheat flour. Thin pancakes can only be made wheat, buckwheat and oat pancakes are always thicker and at the same time less lush.
  • Any flour must be sieved before making the dough. This is done not only to save the product from small litter and larvae of the flour moth. The main goal is flour saturation with oxygen. After sifting, it becomes easier, combines well with other components, without forming lumps. Pancakes from dough, kneaded on sifted flour, are more tender.
  • If the hostess wants to bake thick pancakes, you need to add baking powder to the dough. They can be extinguished vinegar soda.
  • Products for the preparation of pancake dough should be no colder than room temperature. Eggs, whey and other ingredients are taken from the refrigerator in advance. If the serum is slightly heated before use, you will enjoy the result even more.
  • Serum shelf life is limited to two or three days when stored in the refrigerator. Use it better fresh.

For tasty and beautiful pancakes, it’s not enough to make a good dough. You need to properly bake them. Use a cast iron pan or a special pancake with a thick bottom and non-stick coating. Before pouring the dough, the pan is heated and oiled. The dough is poured into the center of the pan and spread over it, rotating the pan and slightly tilting it. For turning pancakes, it is convenient to use a wide spatula.

Dough for thin pancakes on whey

Composition:

  • chicken eggs - 2 pcs .;
  • whey - 0, 5 l;
  • wheat flour - 150 g;
  • sugar - 60-80 g;
  • salt - a pinch;
  • soda - 3 g;
  • refined vegetable oil - 60 ml.

Method of preparation:

  • Break eggs into a bowl, add sugar and salt, pound with a whisk. Sugar and salt is better to use crystalline - they dissolve better.
  • Lightly heat the whey, add soda, mix.
  • Pour the whey into the bowl with the eggs. Whisk the products with a whisk to obtain a uniform liquid mixture.
  • Sift flour. In a few tricks, enter it into the liquid mixture, each time carefully stirring the dough to prevent the formation of lumps.

The finished dough should have a consistency like fat cream, then the pancakes will come out thin and tender.

Dough for pancakes on whey without eggs

Composition:

  • wheat flour - 0, 35 kg;
  • serum - 0, 65 l;
  • refined vegetable oil - 60 ml;
  • baking powder for dough - 5 g;
  • salt - 3 g;
  • sugar - 60 g.

Method of preparation:

  • Sift the flour, pour it into a bowl and mix with salt, sugar and baking powder.
  • Make a well in the center.
  • Pour about half of the room temperature serum into the prepared hole.
  • Stir products.
  • Pour the whey and stir until you get the dough of the desired consistency. For thick pancakes, it should resemble liquid sour cream, for thin pancakes - thick cream, for pancakes of medium thickness - condensed milk. Serum may take slightly less or slightly more than indicated in the recipe.
  • Pour butter into the dough, mix.

Wait 10-15 minutes and start cooking pancakes. This recipe is considered one of the most economical.

Serum dough for soft and airy pancakes

Composition:

  • chicken egg - 1 pc .;
  • serum - 0, 25 l;
  • wheat flour - 150 g;
  • fine sugar - 40 g;
  • salt - a pinch;
  • soda - 3 g;
  • apple cider vinegar (6%) - 10-15 ml;
  • refined vegetable oil - 40 ml.

Method of preparation:

  • Separate the egg yolk, rub it with sugar.
  • Add whey, whisk with a mixer until foam is obtained.
  • Combine with sifted flour. Stir and beat until you get a smooth dough without any lumps.
  • Whip the protein with salt in a separate container in a dense foam.
  • Gently stir the foam into the dough with a spatula.
  • Quench your vinegar with soda. Add to the dough, mix.
  • Lastly add butter, stir the dough again.

Let the dough stand for 10 minutes and use as directed. Pancakes from it turn out magnificent and gentle.

Dough for wheaten pancakes on whey

Composition:

  • chicken eggs - 2 pcs .;
  • wheat flour - 150 g;
  • serum - 0, 25 l;
  • soda, salt - on a pinch;
  • sugar - 20-40 g;
  • refined vegetable oil - 20 ml;
  • water - 100 ml.

Method of preparation:

  • Shake eggs with salt and sugar.
  • Pour the sifted flour.
  • Stir to make a thick dough.
  • Dilute dough with serum.
  • Boil water, pour soda with boiling water, immediately pour this mixture into the dough, mix.

Let the dough stand for 5 minutes, add butter to it, mix. After that, you can start cooking pancakes. Thanks to the addition of boiling water, the pancakes from this dough are obtained openwork.

Serum left over from cooking cottage cheese or cheese can be the basis for pancake dough. There are several options for its preparation, and each has its own advantages.

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