INGREDIENTS

INSTRUCTIONS

PROVE the yeast: Put 3 tablespoons of luke-warm water in asmall bowl
and add the yeast, 1 teaspoon of sugar, & 1 tablespoon of the flour.
Mix well, cover, and sit in a warm place for 30 minutes. MAKE the
batter: Put the flour in a large bowl, add the egg, the egg yolk, the
salt, 2 1/2 cups of milk, the remaining sugar, & add the yeast
mixture. Beat for 5 minutes using a mixer. Add the butter & the corn
oil. Beat those in and cover. Set in a warm place and allow to rise
for 1 hour. Warm the remaining milk and add to thebatter. Stir it
inwith a wooden spoon and cover the batter with a cloth. Alow to sit
in a warm place for 30 minutes. COOKING the bliny: Heat the skillet
over medium-low heat, grease with a small amount of butter or corn
oil. Ladle in 2 tablespoons of the batter and cook the blin. be sure
to tilt the pan so the batter covers the entire bottom of the pan.
Cook for 1 minute and 10 seconds, turn it over and cook for 30-45
seconds more. Turn out onto a heated plate, slather with melted
butter, and garnishes. ORIGIN: Chef Mikhail F. Rubinov,
Minsk-Belorussia, circa 1998 From: Dr. Donald Houston  Posted to
MM-Recipes Digest  by "Donald Houston"  <docdonald@worldnet.att.net> on
Sep 27, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 130
Calories From Fat: 56
Total Fat: 6.4g
Cholesterol: 28.7mg
Sodium: 118.1mg
Potassium: 89.4mg
Carbohydrates: 14.6g
Fiber: <1g
Sugar: 2.8g
Protein: 3.4g