So the most fun, delicious and satisfying holiday of meeting spring has come - Maslenitsa! Its sacred meaning has long since become a thing of the past, but we still enjoy the spring, the sun and gorge ourselves on pancakes.
In my recipe, I will describe the process of making thin pancakes with whey. It can be bought ready-made in any store or obtained from sour milk. In addition to whey, in the second case, you will also get wonderful homemade cottage cheese.
Pancakes with whey are much softer than those with milk or kefir.
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Ingredients:
Chicken eggs - 3 pcs.
Sugar - 2 tablespoons
Salt - a pinch
Baking powder - 10 grams
Sunflower oil - 4 tablespoons
Flour - 500 grams
Milk whey - 1 liter
Course of action:
I am preparing the necessary set of products. I sift the flour through a sieve in advance.
In the dishes I combine eggs, salt and sugar.
I stir it with a whisk.
You can take less or more sugar, it all depends on what you will serve the pancakes with. If it is fish or caviar, 1 tbsp is enough. Sahara.
Pour half of the whey norm into the stirred eggs and stir. You do not need to whip the mixture, just stir it with a whisk or fork.
I combine wheat flour with baking powder and add it to the liquid mixture. I begin to knead the dough. It shouldn't contain any lumps.
Gradually adding the remaining whey, I continue to stir the mixture with a whisk. At the end, pour in vegetable oil and mix again.
The consistency of the dough is smooth, velvety, without unnecessary inclusions. It should not be too thick or liquid, the golden mean is important here.
The first pancake is just an indicator of the correctness of the pancake dough. Do not be upset if it comes out lumpy, because the recipe can always be corrected by adding additional flour or liquid.
Before frying the pancakes, I heat the pan well and grease it with vegetable oil once. I pour a portion of pancake dough onto the hot surface. With a movement of my hand, clockwise, I distribute it evenly over the entire bottom.
I fry the pancakes on each side for 20-30 seconds over medium heat. The more the pan heats up before each portion of the dough, the more beautiful (leaky) pancakes will be.
I traditionally put ready pancakes in a pile. You can grease each layer with butter. To prevent them from drying out and stay warm, I cover them with an inverted plate and a tea towel on top.
I serve thin pancakes with holes to the table.
Tasty Shrovetide!
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