Do you like porous and soft pancakes? Do you prefer less high-calorie foods? Do you want to drink properly? Then the recipe for pancakes with whey and rye flour is just for you. Healthy, dietary, gentle, tasty …
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Rye flour baking is not very popular among housewives, although this type of flour is much healthier than wheat flour. It contains many vitamins, trace elements and essential amino acids. In addition, the products are obtained with less calories and are recommended by doctors for use by patients with diabetes mellitus.
Whey-filled rye pancakes have a wonderful consistency. They bake superbly, spread easily over the pan and turn over perfectly. But since rye flour has practically no gluten, a little wheat flour should be added to the dough. Otherwise, the pancakes will tear when turning over. Even in the preparation of rye pancakes, it is very important to sift the rye flour. This step will not be superfluous when working with wheat flour, but with rye it is simply necessary.
And if you want pancakes to turn out to be even more dietary, then you need to follow the following tips.
- First, add egg whites rather than whole eggs to the dough.
- Second - do not add vegetable oil to the dough, but use a pan for baking pancakes with a special coating. It does not need to be oiled and the dough will not stick.
- Third - do not grease ready-made pancakes with butter, and replace sour cream with low-fat yogurt when serving.
- Caloric content per 100 g - 194 kcal.
- Servings - 20
- Cooking time - 40 minutes
Ingredients:
- Rye flour - 3/4 tbsp.
- Wheat flour - 1/4 tbsp.
- Serum - 1, 5 tbsp.
- Eggs - 2 pcs.
- Vegetable oil - 2 tablespoons
- Sugar - 3-5 tablespoons or to taste
- Salt - a pinch
Making pancakes with whey and rye flour
1. Whisk the eggs into a deep mixing bowl and whisk them.
2. Pour whey with vegetable oil into the egg mass and stir well so that the liquid components become a homogeneous mixture. Add sugar with a pinch of salt and stir again to dissolve.
3. Pour two types of flour into the liquid component of the dough: wheat and rye.
4. Knead the dough well until smooth, so that there are no lumps and curd. It is better to use a blender for this action, it breaks all flour seals well. Next, it is advisable to give the dough time to settle, at least 20 minutes, so that the flour begins to release gluten. This process is very important when baking pancakes with rye flour. Since it does not have gluten at all, it is present in the wheat variety. And since the amount of wheat flour is used several times less in the recipe, the dough must be given time for the flour to release this gluten. Then the pancakes will become stronger and will not tear when turned over.
5. Heat the pan. Usually, before the first pancake, it is greased with any fat so that the first pancake does not turn out lumpy. But if you are confident in your pan, then you can skip this. Next, pour a portion of the dough into the pan with a ladle, twist it in all directions so that it spreads over the entire area.
6. Fry the pancake on one side for about 1-2 minutes until golden brown. When a golden crust appears around the edges, turn the pancake over and cook for the same amount of time.
7. Serve hot pancakes with sour cream or any other sauces and jams.
See also a video recipe on how to make pancakes from rye flour.
