Whey Pancakes

Ingredients

2 cups King Arthur Unbleached All-Purpose or Traditional Whole Wheat Flour or a combination of both
1 to 2 tablespoons sugar, honey, maple syrup, etc.
1 teaspoon baking soda
1/2 teaspoon salt
2 cups whey
2 large eggs
2 to 4 tablespoon vegetable oil

Directions

Mix the dry ingredients together in a mixing bowl.

In a smaller bowl, beat together the whey, eggs and vegetable oil.

Blend the liquid ingredients with the dry taking about 20 seconds. (Don't overdo it. Pan-cake batter is like muffin batter; a light hand in mixing means a light pancake on the plate.)

Cook on a cast iron skillet, if you have one. (Cast iron is the original non-stick cookware. Once it's seasoned, you need only to grease it very lightly for the first batch of pancakes. It also maintains an even heat so you're less likely to lose a batch of pancakes through scorching.) 

History

I wanted to make cheese curds to use in making Poutine. The whey was a by product of making the cheese curds. I did not want to throw it away as  I remembered from my grandmothers day that whey was frequently used in other recipes. I was undaunted by the fact that in this country they consider whey to be a waste product of making cheese. So I searched the web and found the above recipe for making whey pancakes. They were pretty good!