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Grechevnye Bliny (Buckwheat Bliny) recipe

2 c Buckwheat flour
3 3/4 c Milk
5 ea Eggs seperated
1 ts Salt
1 1/2 pk Yeast dry active
4 tb Butter unsalted & melted
1 1/2 tb Sugar
2 c All purpose flour
measures conversion [+]

Place the buckwheat flour in a large bowl and stir in 1 cup of cold milk. Warm 2 cups of milk 10 180-F degrees, gradually add to the flour mixture. Cool to 105-F degrees and mix in the yeast mixed with 1/2 teaspoon of sugar. Cover and allow to sit in a warm place for 20 minutes.Blend the egg yolks with the rest of the sugar. Mix the melted butter, egg yolks, salt, all-purpose flour together until smooth. and beat for 6 minutes. If it gets too stiff or thick add some of the reserved milk & beat for 1 minute more. Whip the egg whites util stiff peaks form then fold into the batter a small but at a time. Cover the batter, set in a warm place, and wait for 45 minututes. Cook by dropping 2 tablespoons of thebatter into the skillet. Cook for 75 seconds and then turn it over and cook for 30 seconds. Serve with the usual garnishes.

Cuisine: Russian
Source: Dr. Donald Houston's collection. ORIGIN: Chef Mikhail F. Rubinov, Minsk-Belorussia, circa 1998
Recipe category: Breads-and-Pastry > Pancakes

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