Bliny
Blini (singular blin; in Russian, блин[ы]) are small Russian pancakes, typically topped with sour cream, jam or caviar.
Servings
20–25 blini
4 cups of milk, warmed (80–95°F)
1 tablespoon of white granulated sugar
1 tablespoon of salt
5 teaspoons of butter, melted
1 ounce of yeast
1 egg white
1.3 pounds (5 cups) of wheat flour
5 teaspoons of olive oil
Dissolve the yeast in 3 cups of the warm milk. Add ½ tablespoon of sugar, salt, egg yolk, and melted butter.
Stir, then add half the flour, and knead the dough.
Cover the bowl with the dough with a cloth or towel and leave it in a warm place for 1.5–2 hours, or until the volume of the dough is doubled.
1.5–2 hours
Heat the rest of the milk to 122°F, then mix it into the batter along with the rest of flour and sugar. Pour in well-whipped egg white.
Knead the dough again and leave it until it rises.
Heat an oiled frying pan. With a large ladle pour some batter in the center so it makes a circle.
When the bottom of the blin is ready (the edges of the blin should have separated from the pan and be pointing upwards), turn it over.
After it is ready, put the blin on a large plate and start making the next one.