Thin pancakes (blinchiki)


1/2 cup all-purpose flour
1 egg 1 egg yolk
1/2 cup milk or sour milk
1 teaspoon sugar
1/8 teaspoon salt
Corn oil
Possible fillings:
Cottage cheese with raisins
Fresh cherries without stones
Fresh strawberries
Fried mushrooms
Grated chocolate


Combine flour, egg, and egg yolk in a small bowl of electric mixer. Beat just to mix. Add milk, sugar, and salt; beat at low speed 2 minutes. Heat a frying pan, brush bottom with oil. Pour about 2 tablespoons batter into the frying pan; at once tilt it to spread batter evenly over bottom of skillet. When edges are dry, turn pancake and cook other side. For stuffed pancakes, place 1 tablespoonful of filling in center pancake. Fold sides toward center, over filling, and roll up pancakes. Quickly fry coated pancakes in a small amount of hot oil. Turn and cook until golden on all sides.

1 comment:

  1. recipe not complete...the filling instructions are missing


'; (function() { var dsq = document.createElement('script'); dsq.type = 'text/javascript'; dsq.async = true; dsq.src = '//' + disqus_shortname + ''; (document.getElementsByTagName('head')[0] || document.getElementsByTagName('body')[0]).appendChild(dsq); })();