These were labelled "bleena"
on the internet site where I found the recipe, but any resemblance to
blini is mostly phonetic.
They are as soft and light
a pancake as I've ever seen and are a gourmet's delight brushed with a
little melted butter, and spread with cottage cheese and home-made Billington
Plum jam - or anything else you like.
If you have in mind a more
savoury filling, leave out the second teaspoon sugar when mixing the batter.
(I like a cottage cheese and mild lime pickle filling.)
They can be temperamental.
If the mix is not the right consistency you will get soggy pancakes or
pancakes that come apart as soon as you try and get a fish slice under
them to turn them. Practise. They are worth it when you get them right.
You will need
|1.5 tsp (7.5g)
||High Grade Flour
- The night before you want
the pancakes, dissolve yeast and first teaspoon sugar in 1/2 cup warm
- Add 2 cups flour and 2
cups warm water, and blend until smooth.
- Next morning, unless you
have left the bowl in a specially warm place, you will find the dough
has not risen much but is more or less stuck together in one gluey lump.
Add remaining ingredients, and blend until all the stretchiness and
gluey quality has gone and there is one uniform batter. Adjust with
milk until it is thin enough.
- Heat a heavy based pan
to first smoke, then back the heat off to around 7-8 out of 12
- Place a teaspoon of oil
in the middle. Wipe around the base of the pan with a kitchen towel.
Pour about a quarter cup of batter into the pan and swirl it around
to make a pancake about 8- 9 inches across.
- Return to hotplate and
cover with a flat lid for about half a minute. Remove lid and turn pancake
with a fish slice or similar. (Adjust heat so that at the end of the
30 seconds the pancake is a light golden brown underneath.)
- Continue cooking for another
20 - 30 seconds. I never get a chance to pile these up on a plate as
the kids know the signals and are waiting in line when the first one
comes off the assembly line.
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