Recipe Monday: Pancakes!

Monday, March 25, 2013

Don’t you be rollin’ your eyes at me. I’m not gonna talk about pancakes from Bisquick. There’s nothing wrong with those pancakes, I suppose. I’m just going to tell you how I like to eat ‘em. Remember a couple of Monday’s ago when I mentioned the Homemade Paneer? Well, after the curds, you have leftover whey. This is one of the ways I use that whey. Not to mention, this recipe is easy enough for my girls to help me prepare. They really enjoy making the foods we eat. Orale whey!

Leftover Whey Pancakes

  • 1 cup of plain flour
  • 1 egg
  • 1 cup of whey
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1-2 tbsp butter

Before…Preheat your frying pan to a nice medium heat. This is important! If you are like me, your first pancake is a throwaway pancake anyway, but it is also my most delicious!

Action…Whisk all of your ingredients in a bowl. I usually start with the flour, then add the egg, whisk. Add the baking soda/powder, whisk. Then add the whey. The consistency should be smooth, not thick. If it is too runny, you may want to add a bit more flour. Add only a quarter cup at a time until the batter is consistent.

Note: If you used a half gallon of milk to make the paneer, you will have waaay more than just 1 cup of whey to use. Don’t over use the whey just because you don’t want to waste it! You can find other uses! Maybe I’ll post my veggie soup recipe that I make with the whey. Are you interested?

Process…Add half of your tablespoon of butter to your pan. Let it get all bubbly and spread that melted goodness all over your pan. Now, ladle your batter into the pan. More batter will make a larger pancake. My girls like silver dollar sized pancakes, so I make a mixture of them. This will immediately start to bubble around the edges. Here is when I add blueberries to the batter. I like adding them in this step instead of the batter so I don’t accidentally mush them. Plus, the Sugarbean doesn’t like blueberries like the Sugarbaby and I do, so this just saves me a step from having to make separate batters. Once your pancake has enough bubbles (airpockets) in it, take your spatula and flip it. You will notice a nice brown look. That’s the goodness right there. The butter gives it a bit of a crispy flavor, but the inside is cake-y! YUM!

Enjoy…We might add a bit of Agave nectar as the syrup and don’t add any additional butter. This is our typical Saturday morning breakfast while we watch “cartoons” (more like a movie).

Thank you for reading!


Anonymous said...

I'd eat pretty much any kind of pancake, but these definitely look delicious.

E said...

Ha! I tried to post that last comment as myself. With no luck.

Anyways, thanks for sharing the recipe.

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