Whey Pancakes

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Since I started making yogurt every week, I have been saving up the whey that I strain off every morning. I prefer a thicker style yogurt, similar to Greek yogurt, and it only takes about five minutes to strain off enough whey to make the yogurt nice and thick. I hated to waste the whey, however, because it's very high in calcium and protein. I kept a container in the freezer, opening it each morning and adding the whey from my yogurt. After a couple weeks I had enough for pancakes -- sounds like a process, but really, it's nothing. I know there are many things that can be made from yogurt whey, but these pancakes are so good, I don't know if I'll ever try another recipe. Much like buttermilk, the whey makes the pancakes very tender, as well as tasty.

The recipe if from King Arthur Flour. I doubled it and I used all-purpose flour.

Whey Pancakes

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2 cups unbleached all-purpose or traditional whole wheat flour or a combination of both
1 to 2 T. sugar, honey, maple syrup (I used 1 T. sugar)
1 t. baking soda
1/2 t. salt
2 cups whey
2 large eggs
2 to 4 T. vegetable oil (I used 2 T. corn oil)

 

Mix the dry ingredients together in a mixing bowl.

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

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.)

Cook on a cast iron skillet, if you have one. 

Source: King Arthur Flour

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