République tchèque



2 lb. flour
3 T butter or vegetable oil
1 1/2 tsp. salt
24 oz milk
2 eggs
2 T sugar
1 1/2 oz yeast

Pour 12 oz warm water in a bowl, sprinkle on the yeast and add half the flour. Mix thoroughly, cover and leave in a warm place for about an hour. When the mix starts to rise, add salt, sugar, egg yolks and melted butter or oil. Mix. Now gradually add the remaining flour, mixing thoroughly with the dough so there are no lumps. Thin the batter with warm milk, pouring it in gradually by the glass, each time mixing the batter. Cover the bowl and put it in a warm place. When the batter rises again, you have to mix it in order for it to settle again; put it back in a warm place and allow it to rise and settle again, adding the whipped egg. Start making the bliny soon after the batter rises for the last time. Heat a small frying pan with a thick bottom and grease it well with butter. Pour a thin layer of batter onto the frying pan; in a minute or so, turn the pancake over and cook till golden brown.

Russians usually eat their bliny with herring or caviar and sour cream, but you may eat yours any way you like.

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