Recipe courtesy of Clarissa Dickson Wright
and
Jennifer Paterson
Blinis
- Level: Intermediate
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 533
- Total Fat
- 43
- Saturated Fat
- 11
- Carbohydrates
- 28
- Dietary Fiber
- 2
- Sugar
- 5
- Protein
- 11
- Cholesterol
- 129
- Sodium
- 470
- Total: 1 hr 55 min
- Prep: 25 min
- Inactive: 1 hr
- Cook: 30 min
Ingredients
1/2-ounce fresh yeast
1 cup milk, warmed
2 large eggs, separated
1 cup sour cream
4 ounces all-purpose flour
1 teaspoon salt
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 1 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.