Little Miss Muffet can keep her curds: I’m stealing her whey. Especially to make these blow-you-a-whey pancakes with homemade labneh which (spoiler alert!) are easily some of the best pancakes that I’ve ever made and/or eaten in my life.
The secret is the milky white substance that collects in the bowl underneath the sieve when you strain yogurt overnight in the fridge. If you’ve never done this, you’ve never made labneh, which is a real shame because labneh is like yogurt taken to the power of eleven. It’s thick and creamy and works as a dip, a spread, even on its own as a base for fruit and granola. But we’re not here to talk about the labneh, we’re here to talk about the whey!
为什么我如此痴迷这些东西？这全是因为Homa Dashtaki的出色新食谱，Yogurt and Whey. Homa is the founder ofThe White Mustache, which sells some of the most celebrated yogurt in America. She’s alsomy podcast guestthis week:
Better Than Buttermilk
Whey Pancakes FTW
谁知道我们大多数人扔掉外壳吗d lead to a life-changing pancake moment? Homa knew. And now, thanks to her, we know it too.
- 2quartswhole milk, full-fat, plain yogurt (not Greek)
- 11/3cupsall-purpose flour
- 1teaspoonbaking soda
- 1teaspoonkosher salt
- 4tablespoonsunsalted butter, melted, plus more for skillet
- Neutral oil (such as sunflower, canola, or grapeseed)
The day before you plan to make the pancakes, place a fine-mesh sieve over a large bowl and line it with cheesecloth. Carefully pour in the two quarts of yogurt and place everything in the refrigerator overnight (it needs at least 24 hours). You need one cup of whey for this recipe — if you have extra, save it for more pancakes.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a medium bowl, whisk the eggs, one cup of whey, and melted butter until thoroughly combined. Pour the wet ingredients into the dry and gently whisk just until incorporated (don't overmix; a few lumps of flour are okay). Set the batter aside for 15 minutes at room temperature until the surface is dotted with bubbles.
Using a 1/3rd cup measure, scoop the batter into the hot pan — leaving some space between each pancake (I did four at a time). Bubbles will form on the tops of the pancakes; wait to flip them until most of the bubbles have popped and the pancakes are golden brown underneath (about 3 minutes). Flip and cook another minute or two until golden on the other side. Transfer to a plate and repeat with the remaining pancakes, adding more butter and oil as needed.