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Bliny
Bliny,
or pancakes, were traditionally cooked for the spring
celebration of Maslenitsa. As no meat was allowed
during Maslenitsa Bliny would be prepared with buckwheat,
rye or wheat flour.
Bliny
can be eaten with a range of sweet and sour foods,
from heny and fruit to herring or caviar.
Bliny
Recipe Ingredients:
-
4
cups of buckwheat
- 4
cups of milk
- 2
tablespoons of yeast, dissolved in 1/4 cup of lukewarm
milk and a pinch of sugar
- salt
- 1
teaspoon sugar
- 1
tablespoon of butter
- 2
egg yolks
- 2
stiffly beaten egg whites
Bliny
Recipe Instructions:
Prepare
the batter by adding buckwheat flour and 3 cups of milk
to the yeast, when the mix becomes thick or foamy stir
in the flour an milk. Cover it and let it rise for about
1 hour, then flatten it down with a spoon.
Bring
the remainder of the milk, sugar and salt to the boil
and stir it into the batter with the butter and egg
yolks. Let it rise for another 1 1/2 hours.
To
cook, add 1/2 teaspoon of butter to a frying pan and
bring to a medium heat and pour a tablespoon of batter
for each bliny. When you see small air bubbles on the
surface of the batter flip the bliny over, cook for
another minute and then either serve fresh or store
in oven on a low temp until ready to serve.
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