Until recently, our family's favorite recipe was pancakes with milk. But after I began to make the perfect homemade cottage cheese from milk and kefir, from one liter of milk I get two excellent breakfast dishes for the whole family - cottage cheese and whey pancakes. Such pancakes are much tastier, there is a slight sourness in the taste, they are thin, elastic and delicate. Pleasant taste and delicate aroma of pancakes - an incomparable feeling of home comfort!
The appearance of pancakes dates back to the pre-Christian era - back in the 5th century BC in ancient Egypt, they baked round sour cakes, the progenitors of pancakes. The first mention of pancakes in Russia was found in 1005 AD. According to legend, the first pancake is nothing more than oatmeal jelly, which the hostess forgot in the Russian oven. He evaporated and fried, and it was in this form that the Russians liked it.
There are a large number of recipes for this wonderful universal dessert, but today we are preparing pancakes with cottage cheese whey. The recipe for making cottage cheese is very simple - heat one liter of milk almost to a boil and pour in 100-150 ml of fresh kefir. Turn off the heat, leave for 10 minutes and then discard the liquid on a fine sieve or cloth, separating the resulting curd from the whey. A translucent yellow-green liquid is whey, an ideal base for making delicious, thin pancakes.
Whey pancakes, the recipe with a photo of which you just read, contain a large amount of carbohydrates and help to quickly satisfy hunger, invigorate the body and increase its vitality.