As promised, today I will show you another way to use up all the whey you have sitting in your fridge after making Greek style yogurt.  If you have any more after making Ayran that is!  I did a bit of research online on how to use whey and I read that it is often used in baking bread and cakes to make lighter goodies.  I decided to make pancakes to please my 5 year old, who is a self proclaimed “pancake monster”!  I was really impressed by these as they were the lightest and fluffiest pancakes I have ever made.  I guess that using whey really makes a difference!  I decided to make some blueberry maple syrup to go with them as I had some blueberries in the fridge that needed to be used and I really liked both the taste and the colour of the syrup.  It was a lovely weekend breakfast!  Enjoy!

Recipe adapted from King Arthur Flour

Ingredients:

For the Blueberry Maple Syrup
1 cup blueberries
1 cup maple syrup

For the Whey Pancakes
2 cups all-purpose flour
½ tbsp sugar
1 tsp baking soda
½ tsp salt
2 cups whey
2 large eggs
3 tbsp vegetable oil

To make the Blueberry Maple Syrup

Put the maple syrup and blueberries in a pot and cook on the fire for 10 minutes or until slightly thickened.  Keep it aside.

To make the Whey Pancakes

Mix the dry ingredients together in a bowl.  You can do this in advance and keep the mix in a Ziploc bag.  I often make it the night before to save some time in the morning.

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

Roughly mix the liquid ingredients with the dry mix.  DO NOT overmix so that you can get lighter pancakes.

Cook on a cast iron skillet/tawa or on a non stick frying pan greased with a little butter.  When you see bubbles forming on the surface, flip the pancake over to cook the other side.

Serve hot with some butter and blueberry maple syrup.

Print

Whey Pancakes with Blueberry Maple Syrup

The recipe for fluffy pancakes made with whey and served with blueberry maple syrup.

Course Breakfast

Cuisine American

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Author Recipe adapted from King Arthur Flour

Ingredients

For the Blueberry Maple Syrup

• 1 cup blueberries
• 1 cup maple syrup

For the Whey Pancakes

• 2 cups all-purpose flour
• ½ tbsp sugar
• 1 tsp baking soda
• ½ tsp salt
• 2 cups whey
• 2 large eggs
• 3 tbsp vegetable oil

Instructions

To make the Blueberry Maple Syrup

1. Put the maple syrup and blueberries in a pot and cook on the fire for 10 minutes or until slightly thickened. Keep it aside.

To make the Whey Pancakes

1. Mix the dry ingredients together in a bowl. You can do this in advance and keep the mix in a Ziploc bag. I often make it the night before to save some time in the morning.
2. In another bowl, beat together the whey, eggs and vegetable oil.
3. Roughly mix the liquid ingredients with the dry mix. DO NOT overmix so that you can get lighter pancakes.
4. Cook on a cast iron skillet/tawa or on a non stick frying pan greased with a little butter. When you see bubbles forming on the surface, flip the pancake over to cook the other side.
5. Serve hot with some butter and blueberry maple syrup.

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