Last updated 6/12/2012 1:09:15 AM. Recipe ID 36100. Report a problem with this recipe.
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.
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