Using leftover whey from making labneh adds a subtle tang and makes these pancakes soft and fluffy.
Ingredients
Dry ingredients
200g plain flour
35g sugar (2 tablespoons)
7g baking powder (2 teaspoons)
2g bicarbonate soda/baking soda (½ teaspoon)
1g salt (¼ teaspoon)
Wet ingredients
250ml whey (if you don't have enough you can make up the shortfall with milk)
1 egg
1 teaspoon vanilla essence
40g melted butter (2 tablespoons)
Step-by-step Instructions
1. Mix the Dry Ingredients
- In a large bowl, whisk together 200g flour, 35g sugar, 7g baking powder, 2g baking soda, and 1g salt until well combined.
2. Mix the Wet Ingredients
- In a separate bowl or jug, whisk together 250ml whey, 1 large egg, 40g melted butter, and 1 teaspoon vanilla extract (if using) until smooth.
3. Combine the Mixtures
- Pour the wet ingredients into the dry ingredients. Gently fold the batter together using a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are fine. The batter should be thick but pourable.
4. Rest the Batter
- Let the batter rest for about 5 minutes to allow the baking powder to activate, resulting in fluffier pancakes.
5. Cook the Pancakes
- Heat a non-stick frying pan or griddle over medium heat and lightly grease with butter.
- Pour about 1/4 cup (60ml) of batter onto the pan for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
- Flip the pancakes and cook for another 1-2 minutes until golden brown.
6. Serve
Stack the pancakes and serve warm with your choice of toppings, such as fresh fruit, syrup, or a dollop of labneh or Greek yogurt.