Whey Pancakes
Lacy and almost translucent, with a characteristic milky tang. Whey makes the batter runny, so the pancakes come out thin without any tricks, and lace appears around the edges.
- Time15 min + 30 min rest
- Total45 min
- Servings4 servings
- Yield≈15 pancakes, Ø 24 cm
- DifficultyEasy
Method
-
Warm the whey
Warm the whey slightly to body temperature — the flour will blend in faster and the batter will be smooth.
2 min -
Mix the wet ingredients
Whisk the eggs with the sugar and salt, pour in half the whey, add the baking soda and stir.
1 min -
Fold in the flour
Sift the flour and whisk it in until smooth. The batter will be thick, like heavy cream.
2 min -
Thin with the remaining whey
Pour in the rest of the whey and the vegetable oil and stir. The batter should be very runny — almost like milk.
1 min -
Let it rest
Leave the batter for 30 minutes: the flour will swell and the pancakes will stop tearing when you flip them.
30 min -
Fry them thin
Heat a pan over medium heat. Pour in less batter than usual — about 50 ml — and spread it quickly. A thin pancake is done in 30–40 seconds per side.
30–40 sec per side -
Stack them right away
Lacy pancakes cool quickly. Brush with butter and stack them under a lid, or the edges will turn brittle.
Common mistakes
- Batter too thick — instead of lacy pancakes you get dense ones. Thin it with whey.
- The batter was not left to rest: a thin pancake tears when you flip it.
- Too much baking soda — it leaves a soapy taste; with very sour whey, add a pinch rather than a spoonful.
- The pan is too hot: thin batter seizes into lumps and does not spread.