Title: Blinys
      Yield: 1 Servings
 
    1/2 oz Fresh yeast
      1 c  Milk; warmed
      2 lg Eggs; separated
      1 c  Sour cream
      1 ts Salt
      4 oz 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.