Whey Pancakes

The flavor of whey (obtained by draining yogurt in a fine sieve) is similar to that of buttermilk, though the liquid itself is much thinner. Whey's natural acidity reacts perfectly with baking soda to produce wonderful leavening (carbon dioxide bubbles) in these pancakes. Not only will they be light and fluffy, any leftovers will stay soft and fresh thanks to that same acidity.

Prep
25 mins
Yield
about fourteen 4" pancakes
Whey Pancakes

Instructions

  1. Mix the dry ingredients together in a mixing bowl.

  2. In a smaller bowl, beat together the whey, eggs and vegetable oil.

  3. Blend the liquid ingredients with the dry taking about 20 seconds. (Don't overdo it. Pancake batter is like muffin batter; a light hand in mixing means a light pancake on the plate.)

  4. Heat a heavy frying pan over medium heat, or set an electric griddle to 375°F. Lightly grease frying pan or griddle. The pan or griddle is ready if a drop of water will skitter across the surface, evaporating immediately.

  5. Drop 1/4 cupfuls of batter onto the lightly greased griddle. Bake on one side until bubbles begin to form and break, about 2 minutes; then turn the pancakes and cook the other side until brown, about 1 1/2 to 2 minutes. Turn over only once. Serve immediately.

Tips from our Bakers

  • Brinna Sands reported that in Iceland whey, known as "mysa," is sold in quart containers as a thirst quencher. It is actually very refreshing, similar to buttermilk but thinner; if it has been drained from a sweetened skyr, the whey is slightly sweet as well.
  • One cup of whey also contains 1/6 of the potassium you need on a daily basis (almost as much as in a banana). This is another reason it functions well as a thirst quencher, particularly for athletes who have an increased need for potassium. And finally, it contains about 25% of the protein, and is fat-free, as well.
  • Looking for a way to use more whey? Read a post with other whey-related recipes here: A baker's secret.