Russian Cuisine


  Wheat and Buckwheat Pancakes


400 g wheat flour
200 g buckwheat flour
1lt. milk
5 eggs
fresh yeast
2 tablespoons granulated sugar
2-3 tablespoons vegetable oil
1 teaspoon salt

Bliny make your life better and tastier. They can be very different – thin, transparent, soft and smooth. Or maybe thick and light – “porous” as they are often called – and naturally with different fillings. Bliny are made out of wheat flour, as well as of buckwheat flour, corn meal and rice flour. Here is a recipe for particularly tasty pancakes – those made with wheat and buckwheat flour.

Melt the sugar in 0,5 lt. of warm milk, sprinkle yeast over it and stir in the wheat flour. When the mixture nearly doubles its size in volume, stir in the buckwheat flour and beaten eggs, and sprinkle the mixture with salt. Set it aside in a warm spot until the batter nearly doubles its size in volume. Make a deep well in the center and pour in 0,5 lt. of boiling milk. Stir the batter thoroughly and vigorously, pour in vegetable oil. Let the batter rest in a warm spot for 10 minutes. Then it is ready for baking pancakes. The batter usually reminds liquid sour cream and is easy to spread over a frying pan. Pancakes are best fried on 2 or 3 pans. Set a heavy skillet over high heat and coat the bottom with vegetable oil. Take a large spoon just enough to contain the batter for each pancake (about 3 table spoons). Spoon up the top layer of the batter and fry turning the pancakes over every 2-3 minutes or until golden brown. Coating each pancake with butter and pile them. Serve hot immediately after cooking. You may serve the bliny with melted butter, sour cream, red or black caviar, salmon or any other salted fish or with some dessert like jam, honey, fruit syrup, or evaporated milk.

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