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THE MOST BEAUTIFUL CITY IN RUSSIA | Saint Petersburg City - Юрий Степанченко

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St. Petersburg is a Russian port city on the Baltic Sea. It was the imperial capital for 2 centuries, having been founded in 1703 by Peter the Great, subject of the city's iconic “Bronze Horseman” statue. It remains Russia's cultural center, with venues such as the Mariinsky Theatre hosting opera and ballet, and the State Russian Museum showcasing Russian art, from Orthodox icon paintings to Kandinsky works. The best sites to visit in Russia’s cultural center! Recently, news broke that the Philippines is one of the 53 countries that have been granted  free e-visa access  to St. Petersburg and the surrounding Leningrad region of Russia. It’s filled with lots of unique architecture that has seen a lot throughout Russia’s history. A bevy of museums and cathedrals and palaces that each have a different story to tell about Russia. That being said, we’ve come up with these 10 Things You Must Do in St. Petersburg. 1. Explore the State Hermitage Museum Known as the second-largest art a

How to Make Russian Pancakes - Юрий Степанченко

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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 Time 3   hrs   10   mins Total Time 3   hrs   10   mins Course:  Main Course Cuisine:  Russian Keyword:  Russian pancakes (Blini)   Servings:  6   Calories:  200 kcal   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 flou