Yield: 1 Servings

Measure Ingredient
½ ounce Fresh yeast
1 cup Milk; warmed
2 larges Eggs; separated
1 cup Sour cream
1 teaspoon Salt
4 ounces All-purpose flour
Oil for frying

Cream the yeast with a little milk, then add the remaining milk, the egg yolks and sour cream. Sift the flour and salt into a bowl and add the yeast mixture. Stir to make a thick batter. Leave for at least an hour in a warm place. The batter should now look bubbly. Stir well. Just before cooking, whisk the egg whites until stiff and fold them into the batter.

Heat a little oil in the pan and pour off any excess. Then pour in a tablespoon of batter. Turn the pancake over when it shows bubbles on the top side. Cook lots. One bliny is never enough.

Formatted by suechef@...

Recipe by: TWO FAT LADIES #FL1B06 Posted to MC-Recipe Digest V1 #856 by Sue <suechef@...> on Oct 21, 1997

Similar recipes