Thin pancakes, like lace, on whey

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If you have whey left after making cheese or sour cream, do not rush to pour it out. It is excellent for pancakes, giving them a delicate texture and lightness.

Interesting fact: whey is rich in proteins and vitamins, which makes it a useful ingredient for baking. It adds lightness to the dough and carries natural acidity, which enhances the taste of pancakes.

To prepare pancakes, you will need:

• 500 ml of whey
• 2 eggs< /li>
• 150 g of flour
• 1 tablespoon of sugar
• Pinch of salt
• 1/2 teaspoon of soda
• 2 tablespoons of vegetable oil

To make the pancakes tender, the whey should be slightly warmed before adding to the dough. This will activate the baking soda and give the pancakes more bubbles during frying.

Mix the eggs with sugar and salt, add the whey and beat until smooth. Gradually add flour and baking soda, mixing thoroughly so that there are no lumps. At the end, add vegetable oil.

Fry the pancakes in a well-heated pan with a minimum amount of oil. Before frying, brush the pan with oil only once – this way the pancakes will not stick and will be evenly golden.