| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
C, O, C, K, T |
1 |
Servings |
INGREDIENTS
| 1/2 |
oz |
Fresh yeast |
| 1 |
c |
Milk; warmed |
| 2 |
lg |
Eggs; separated |
| 1 |
c |
Sour cream |
| 1 |
ts |
Salt |
| 4 |
oz |
All-purpose flour |
|
|
Oil for frying |
INSTRUCTIONS
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 MC-Recipe Digest V1 #856 by Sue <suechef@sover.net> on Oct 21,
1997
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