Recipe - Blinys

One half ounce Fresh yeast
1 cup Milk; warmed
2 lg Eggs; separated
1 cup Sour cream
1 teaspoon Salt
4 ounce Allpurpose 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.

Formatted by suechef@sover.net

Recipe by: TWO FAT LADIES #FL1B06

Posted to MCRecipe Digest V1 #856 by Sue suechef@sover.net on Oct 21,
1997