Recipe - Bliny

Three fourths cup Flour
1 teaspoon Granulated sugar
1 teaspoon Shortening
1 One half teaspoon Yeast
One half teaspoon Salt
1 Egg, separated
1 One half cup Milk
2 teaspoon Vegetable oil

Heat Three fourths of milk to 35C (about 95F). Add yeast till fully dissolved. Add
half of sugar, yolk, melted shortening keep stirring. Add half of flour.
Stir batter until smooth. Cover with cloth and let stand for 1One half to 2
hours. It should rise to double its original size. Mix, heat remaining
milk to 50C (this would be about 120F, I think I'm just converting the
Laakso temperatures in my head, and my Fahrenheit is a bit shaky), pour in.
Fold in remaining four, sugar, and gradually, wellbeaten eggwhite. Cover
with cloth and leave for 2One half to 3One half hours.

Brush large skillet with the vegetable oil. Heat until quite hot. Spoon
batter onto skillet to cover the surface. Turn blin over when one side is a
nice golden colour. Serve hot.

Serves two.

(I use this to hold a filling of sour cream or cottage cheese and fruit
preserves.)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini