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Thin Whey Pancakes with Holes
Instructions
I get the listed ingredients ready. I sift the flour in advance. Any starch will do, either corn or potato.
I tip the sugar, salt and starch into the flour. I mix them together.
I heat half the whey, that is 500 millilitres, in a saucepan until it is very hot, but I do not let it boil.
In a deep bowl I combine the eggs with the remaining 500 millilitres of whey.
I whisk them together and start gradually adding the flour, working towards a smooth batter that is not too thick.
I add the soda to the saucepan of hot whey. A vigorous reaction begins, releasing a large amount of foam.
I start pouring this hissing mixture into the batter, stirring it continuously.
Now all that is left is to add the final ingredient – the vegetable oil, which will not only improve the structure of the pancakes but also keep them from sticking to the surface of the pan.
The resulting batter is ready to use straight away; there is no need to let it rest. So I quickly heat a non-stick pan and ladle the first thin circle of batter onto it. It is immediately covered with a huge number of small bubbles, turning lacy.
As soon as the edges of the pancake turn golden, I slide a spatula under it and flip it to the other side. I fry the second side less – literally 15–20 seconds.
I stack the finished pancakes on top of one another.The uses for these are endless. Thin whey pancakes with holes can be eaten simply with sour cream or jam. You can also wrap meat or mushroom fillings in them, then fry them on all sides and serve with some kind of sauce or with apricot jam. Give them a try, they are very tasty!
Tips
- 1
HOT WHEY + SODA is the "secret" behind the holes. The acidic environment of the whey plus the soda gives a vigorous reaction with foam. That is exactly what creates the lacy pattern during frying.
- 2
STARCH IN THE BATTER is the "secret" of elasticity. Without starch the pancakes are brittle. With it they are thin, supple and do not tear when you flip them.
- 3
OIL IN THE BATTER is the "secret" of the non-stick effect. There is no need to grease the pan after the first pancake. With 60 ml of oil in the batter, the pancakes come away easily on their own.
- 4
15–20 SECONDS ON THE SECOND SIDE is the "secret" of tenderness. The first side cooks longer and crisps up; the second side cooks more briefly and stays soft and supple. The same principle works in other kinds of thin lacy pancakes.
FAQ
Which whey should I choose? +
The ideal is fresh dairy whey left over from making cottage cheese or cheese (1 l of naturally acidic whey). Alternatives are: shop-bought carton whey (1 l, the budget option), whey left over from making sour cream (1 l, the premium option), whey from ricotta (1 l, the Italian option), kefir and milk 50/50 (500 ml of each, an equivalent), soured milk and water 70/30 (700 ml plus 300 ml, a budget option), or ayran and water 70/30 (700 ml plus 300 ml, an eastern budget option). Fresh homemade whey is the premium choice. Do not use whey that has turned sour with spots of mould, or sweet cultured-milk drinks. For classic lacy pancakes you really do need genuine dairy whey.
Which starch should I choose? +
The ideal is potato starch (35 g, the classic for pancakes, which gives elasticity). Alternatives are: corn starch (35 g, the premium option), wheat starch (35 g, a milder equivalent), rice starch (35 g, the premium option), a 50/50 blend of potato and corn starch (17 g of each, the premium option), tapioca starch (35 g, for elasticity), or premium-grade wheat flour (35 g, the budget option, though the pancakes are less elastic). Fresh starch in a sealed pack is the premium choice. Do not use fast-acting modified starch or coarsely ground cornmeal. For the classic version you really do need potato or corn starch.
How long do whey pancakes keep? +
In the fridge, in a tightly closed container or under cling film, for 2 days. Any longer and the pancakes dry out and lose their suppleness. Before serving, warm them on a dry pan for 30–60 seconds on each side, in the oven for 5 minutes at 150 °C under foil, or in the microwave for 20 seconds under a damp cloth. In the freezer they keep for up to 1 month; separate each pancake with parchment, thaw for 30 minutes at room temperature, then warm them through. Fresh pancakes are at their best straight from the pan – hot, lacy and fragrant.
What should I serve lacy pancakes with? +
A classic with tea: with 25% sour cream and sugar. With honey and lemon. With apricot jam or preserves. With red caviar (a festive premium option). With salted salmon (a savoury option). With cottage cheese and raisins (rolled inside the pancakes). With a cup of black tea with lemon. With a cup of coffee with milk. With a glass of milk. With condensed milk. With chocolate spread. With a cup of cocoa with marshmallows. For a Maslenitsa table they make a universal serve. These are versatile pancakes for everyday meals and celebrations alike.
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