Bliny RecipeOrigin: Russia Period: Traditional |
Ingredients:
105g flour 
Bliny Preparation:Method:Heat 75ml of the milk to 35°C then take off the heat and stir in the yeast until fully dissolved. Set aside for 10 minutes then stir in half the sugar, the egg yolk and the melted butter. Keep stirring to mix then fold in half the flour. Continue stirring the batter until smooth then cover with a cloth and set aside to stand for about 100 minutes, or until it has risen until doubled in volume. Heat the remaining milk to 50°C and pour into the batter, whisking well. Now fold in all the remaining flour and sugar. Beat the egg white until stiff then fold into the batter. Cover the batter with a cloth and set aside for about 150 minutes. After this time brush a large non-stick frying pan, griddle pan or skillet with melted butter or vegetable oil and heat until quite hot. Spoon the batter by the heaped tablespoom onto the pan and flatten slightly. Cook until golden brown and bubbly then turn over and cook until golden on the other side. Serve hot. |
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