My most recent batch of homemade yogurt came out very well, and I turned half of it into Greek style yogurt, giving me 1 1/2 c of whey to play with.
I very rarely make pancakes, and they sounded fun to both me and my husband. Plus I like pancakes with applesauce, and there’s some of that in the refrigerator waiting to be eaten up. And some boiled cider, which I think would be good as a flavor boost to the no-sugar-added applesauce.
Adapted from whole wheat buttermilk pancakes from ohsweetbasil.com.
- 1 tsp salt
- 2 tsp baking powder
- 1 tsp baking soda
- 250 gm freshly-milled hard white wheat flour
- 2 tbsp granulated sugar
- 2 eggs, slightly beaten
- 1 1/2 c whey (from homemade yogurt)
- 1/2 c plain regular yogurt (homemade)
- 2 tbsp butter, unsalted and melted
I preheated the griddle (the long rectangular kind that bridges across two burners) when I began making the batter, but this was too soon and it got too hot. When I added the butter, it quickly browned. So next time I’d either preheat it later, or just preheat it at a lower temperature. This particular griddle tends to get blazing hot, and then retains that heat for a long time.
When mixing the wet ingredients together, I accidentally forgot to mix in the eggs. Which I didn’t realize until after I’d poured the first 5 pancakes onto the griddle. I stirred the eggs into the remaining batter and proceeded. Those first 5 turned out rather bland, and the rest of them were a tad too eggy because I didn’t pour any egg out before mixing it in.
I’m not a pancake connoisseur, so I don’t have a rich background of pancake tasting to draw from. But I do like these quite a bit. They came out tender, but not crumbly. I think the whey had a lot to do with that. It’s doing a good job of tenderizing my home-milled flour.