How to Make Russian Pancakes - Юрий Степанченко

Russian pancakes (Blini)

The main table accessory on Shrovetide week is considered to be pancakes for Russians, doughnuts for Catholics, and German buns for Lutherans. Russian pancakes (Blini) come in several varieties. Some pancakes are baked with yeast, pure buckwheat, others pure wheat, others-buckwheat in half with wheat flour, and the fourth on soda,

which replaces yeast

Cook Time3 hrs 10 mins

Total Time3 hrs 10 mins

Course: Main Course

Cuisine: Russian

Keyword: Russian pancakes (Blini)

 

Servings: 6

 

Calories: 200kcal

 

Author: Russian recipes of the 19th century

Equipment

• Pancake pan   

Ingredients

• 2.5 Cups buckwheat flour
• 15-25 g of yeast
• 1.5 Cups high-grade flour
• 2 Cups of milk
• ½ teaspoons of salt and sugar
• 3 eggs
• 50 g of butter
• 0.5-1 Cup of butter

Instructions

• At first, knead the dough from 1.5 cups of wheat and 2.5 cups of buckwheat flour, 2.5 cups of warm water and 13-25 g of yeast.
• When it rises, add 1 Cup of buckwheat flour, let rise.
• An hour before baking pancakes, brew all the dough with 2 cups of almost boiling milk, stir until smooth.
• The dough should have a density of good sour cream.
• When it cools, put salt and sugar (you can add 2-3 eggs, 50 g of butter), let rise and without interfering with the dough, bake pancakes.
• After the pancakes are lightly browned, sprinkle it with oil on top, turn it over carefully, and bake.
• When the pancakes begin to rise and blush, they should be sprinkled with oil on top, if they are baked on the stove, then turn over, fry, and then fold them aside and keep them in a warm place so that they do not cool down.
• You will get 25 pancakes.
• It will take about one Cup of melted butter to grease the pancakes.
• Finally, the pancakes can be served separately: good melted hot butter, fresh sour cream, fresh caviar, cottage cheese, salmon and finely chopped, soaked in milk salted herring.