| Recipe Name | Blini |
| Recipe Description | Nice russian pancakey things |
| Instructions | Melt the butter in a small saucepan, mix in the milk and put |
| aside until tepid. Mix the flour and a pinch of sugar in a large |
| mixing bowl, then pour in the lukewarm milk. Beat in the egg |
| yolks to give a thck batter and set aside for about half an |
| hourby which time the mix should've doubled in volume. Beat |
| the egg whites until almost stiff then fold gently into the |
| batter. |
| Heat a frying pan, preferably non-stick, and brush it with |
| butter. Put a couple of large spoonfuls of batter into the pan, |
| about 6-7 cm in diameter. These will spread and rise a little |
| during cooking. Don't be tempted to overcrowd the pan or |
| they'll be difficult to turn. |
| Let the blini cook for about a minute on each side until golden |
| in patches. Keep warm while you make more until all the mix |
| is used. |
| Utensils | Large mixing bowl |
| Small saucepan |
| Non stick frying pan |
| Food Category | Side dish |
| Vegetarian |
| Source | Observer |
| Time to Prepare | 1 hour |
| Number of Servings | 20 |
| Recipe ingredients: |
| Ingredient | Quantity | Comments |
| Butter | 50 | g |
| Milk | 175 | ml |
| Plain flour | 175 | g |
| Yeast | 2 | tsp, fast acting |
| Caster sugar | 1 | pinch |
| Egg | 2 | separated |
| Butter | 1 | knob for cooking |
| 20 January 1999 | Page 2 of 19 |