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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Traditionally buckwheat flour is used, but plain flour can be substituted. Makes about 30 bliny, so if you are having breakfast for 8, or a very hungry 4, this is the place to be. A great Sunday brunch for friends to come around Ingredients:
40g yeast |
2 cups warm water |
1kg buckwheat flour, sifted |
salt |
2 tablespoons sugar |
2 lightly beaten eggs |
60g butter, melted |
4-5 cups warm milk |
topping |
sour cream |
caviar |
Directions:
1. Dissolve yeast in water and add 500g buckwheat flour
2. Mix until smooth
3. Cover with a cloth and set aside for about 1 hour or until the mixture becomes bubbly
4. Add salt, sugar, eggs and butter and mix thoroughly.
5. Gradually add the remaining flour and beat until smooth
6. Add milk gradually, the batter should be quite runny
7. Cover with a cloth and set aside
8. When batter rises, beat it again and set aside to rise further
9. The batter should be set aside for at least 30 minutes before cooking
10. Heat a long handled frypan, ensuring the bottom is perfectly smooth and clean
11. Rub over base of pan with 20g butter enclosed in a small clean cloth
12. Use a soup ladle to pour batter into pan
13. One ladle will be adequate for each bliny
14. Cook for 1 minute and flip over
15. Cook 1 minute more
16. Slide out of pan on to a flat plate
17. Stack one on top of another to keep warm
18. Rub greased cloth over pan bottom before adding batter each time
19. Makes approximately 30
20. Serve with a dollop of sour cream and a teaspoon of caviar
21. Yumm
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