Search for anything:

Bliny

pancakes, russian

3/4 cup flour
1 teaspoon granulated sugar
1 teaspoon shortening
1 1/2 teaspoon yeast
1/2 teaspoon salt
1 egg, separated
1 1/2 cup milk
2 teaspoon vegetable oil

Heat 3/4 of milk to 35C (about 95F). Add yeast till fully dissolved. Add half of sugar, yolk, melted shortening - keep stirring. Add half of flour. Stir batter until smooth. Cover with cloth and let stand for 1-1/2 to 2 hours. It should rise to double its original size. Mix, heat remaining milk to 50C (this would be about 120F, I think -- I'm just converting the Laakso temperatures in my head, and my Fahrenheit is a bit shaky), pour in. Fold in remaining four, sugar, and gradually, well-beaten egg-white. Cover with cloth and leave for 2-1/2 to 3-1/2 hours. Brush large skillet with the vegetable oil. Heat until quite hot. Spoon batter onto skillet to cover the surface. Turn blin over when one side is a nice golden colour. Serve hot. Serves two. (I use this to hold a filling of sour cream or cottage cheese and fruit preserves.)

Yield: 2 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU