Blinys
1 Servings
Ingredients
| Quantity | 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 | ||
Directions
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