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
当我要求她给我送一个食谱时，她很快就用煎饼食谱做出了回应，给了我自己制作乳清的指示。我将其包含在下面的食谱中，但它就像购买两夸脱的全脂酸奶（不是希腊语）一样简单，并用冰箱里衬有芝士塞的筛子将其拧紧过夜。
这么简单的事情，可以产生这样的回报！现在该做饭了。
Whey Pancakes FTW
同样，Labneh是超级通用的，但是看看当您将乳清与鸡蛋，融化的黄油，面粉，糖，发酵粉，小苏打和盐混合时会发生什么。
看到那些快乐的斑点吗？看到顶部的所有气泡吗？这是因为乳清中的所有酸都与发酵粉和小苏打相互作用，从而产生了惊人的升降机。然后，乳清中的天然糖正在帮助煎饼在边缘变得酥脆。
如果他们让您想起酪乳煎饼，那么您就在正确的球场上：酪乳煎饼也蓬松而脆脆（再次是由于酸）。但是这里的主要区别在于，乳清没有乳制品的重量。它更轻，但仍然包含您喜欢酪乳的所有化学特性。看看这些看起来很漂亮，从煎锅中看起来很热。
早上给自己的礼物是什么礼物，您要做的就是在一夜之间过滤酸奶？在您阅读此书的时候，您已经可以将其设置了。最好的部分是您可以在其中一些Labneh上面加上它（在领先图片中，我还添加了冰箱中的一些樱桃蜜饯）。
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.
带有自制labneh的薄煎饼
Ingredients
- 2quartswhole milk, full-fat, plain yogurt (not Greek)
- 11/3cupsall-purpose flour
- 2tablespoonssugar
- 1teaspoon发酵粉
- 1teaspoonbaking soda
- 1teaspoonkosher salt
- 2大蛋
- 4tablespoonsunsalted butter, melted, plus more for skillet
- Neutral oil (such as sunflower, canola, or grapeseed)
Instructions
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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.
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In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
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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.
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用中火加热大型不粘锅。加入1汤匙黄油和1汤匙油，然后旋转以搭配。
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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.
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与一些Labneh，枫糖浆，果酱或coptote一起食用。
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