Whey and Sourdough Pannekoeken (Pancakes)
This is a pancake in the Dutch style which is deeper than an English pancake but not as deep and fluffy as an American pancake. I wanted to use up whey from making cheese and sourdough starter discard. So to clarify, this is whey liquid not whey powder). I won't have been the first to make similar substitutions so as not to throw anything away but I could not find a recipe, even in Dutch, that substituted both ingredients, so this is my version. This will make 2 large pancakes or 4 small pancakes
Equipment
- Frying pan large (2 pancakes) or small (4 pancakes)
Ingredients
- 100 g Sourdough Discard
- 50 g Plain flour
- 1 ½ tsp Baking powder
- 2 Eggs
- 200 ml Whey
- 1 pinch Salt
- 20 g Sugar/Caster sugar
- 1 tsp Vanilla extract
- 1 Tbsp Sunflower Oil
- Oil or butter for frying
Your choice of topping
- Raspberries, blueberries, strawberries
- Maple syrup
- Vanilla sugar
Instructions
- Weigh the sourdough starter into a mixing bowl, add the plain flour, baking powder and eggs and whisk by hand.
- Add the remainder of the ingredients and whisk to combine thoroughly, then cover and leave to stand for 1/2 hour
- Heat up a frying pan on a medium to high heat with butter or oil. Butter is certainly tastier and will give a better colour.
- When hot, pour in the the batter to about 1/2 cm thick. Swirl the pan to get an even covering. Cook for about 3 minutes. When the top is no longer liquid, flip over and cook for another 45 seconds.
- Serve with topping of your choice such as maple syrup, blueberries and raspberries and a sprinkle of vanilla sugar.
Notes
This recipe is about using up leftover ingredients. If you want to make this recipe but don’t have whey or sourdough to use up then you can make similar pancakes by substituting
Sourdough discard: 50g flour + 50ml water
Whey: 100ml water + 100ml milk or, for a richer mix, all milk.
Tried this recipe?Let us know how it was!