Recipe courtesy of Jennifer Paterson and Clarissa Dickson Wright
Print
Total:
1 hr 55 min
Prep:
25 min
Inactive:
1 hr
Cook:
30 min
Level:
Intermediate

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.

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