Whey, the by-product of cheese, is the liquid that remains after the cheese curds are removed. This slightly acidic liquid is actually very suitable for making pancakes. It’s acidic nature reacts with the baking soda to release lots of carbon dioxide bubbles, making the pancakes airy and fluffy.
I made some paneer cheese recently and was left with some whey. So I decided to make some plain pancakes and…some durian pancakes. Yes, I also had extra durians in the fridge, so why not?
I used the whey pancake recipe from King Arthur Baking Company, with a little bit of modification.
- 2 cups flour
- 1 tbs sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups whey
- 2 large eggs
- 50g butter (melted)
- Optional: durian flesh (100-200g)
I could see bubbles forming in the batter as I let it sit for a few minutes after mixing. And indeed, the plain pancakes came out perfectly light. After making 2-3 plain pancakes, I added some durian flesh into the remaining batter. The durian made the batter thicker and creamier. The resulting pancakes were even thicker and fluffier than the plain ones. The image featured above this post is my stack of durian pancakes. They look so pretty!
Flip the plain pancake after bubbles emerge all over the surface, but for the durian pancakes, you should start flipping when it begins to bubble because the sugar in durian causes the pancake to burn faster