Buckwheat Pancakes Russian Blini
July 23, 2014
"Needs time to rise overnight. Can serve with sour cream, caviar, or salmon. We eat like pancakes with maple syrup; a little sour pancake thing going on; they are good."
Original recipe yields 4 servings
- Serving Size: 1 (196 g)
- Calories 328.3
- Total Fat - 12.4 g
- Saturated Fat - 6.4 g
- Cholesterol - 129.5 mg
- Sodium - 422.8 mg
- Total Carbohydrate - 43.1 g
- Dietary Fiber - 3.8 g
- Sugars - 9.1 g
- Protein - 12.8 g
- Calcium - 138.4 mg
- Iron - 1.9 mg
- Vitamin C - 0 mg
- Thiamin - 0.9 mg
Step by Step Method
Proof yeast with warm water and honey.
Scald milk. Add butter. Cool to lukewarm. Add egg yolks.
Put egg whites in refrigerator overnight.
Mix. Add yeast. Add flours and salt.
Let rise overnight in refrigerator, covered, and let yeast rise in a warm spot in the morning.
Beat egg whites; fold into batter.
Make sure the griddle is hot and WELL greased; these babies want to stick. Fry.
Keep stacked and covered to prevent drying out.
Tips & Variations
No special items needed.
Tags : Breakfast Comfort Food Lunch