Monday, January 1, 2007

Blinies for breakfast!

Tired of the same old pancakes? Well how about trying a stick to your ribs Russian bliny? Besides being a perfect meal in the morning, if you eliminate the vanilla and cinnamon from the recipe below, you can turn your bliny into a wrap for sandwiches or whatever floats your boat.

Be warned that I can't convert the measurements perfectly. You could do it yourself, take my suggestions, starting with the lower number first or experiment.

3/4's-1 cup of flour
1 egg
2-3 cups of milk
1/4 cup of oil
1/2 tsp of baking soda
1/2 tsp salt
1/2 tsp of vanilla
a few dashes of cinnamon
butter to smear the bottom of your hand held frying pan. No skillet, Ma!

First, sift flour with baking soda and salt. Add the milk, egg and oil and beat until it has the consistency of light sour cream. I mean it's only a bit thick. Add in the vanilla and cinnamon. Heat up your pan with a dab of butter and put the stove on low heat. Pour in batter, so it makes a pancake at least 5 inches in diameter. Once the edges looked cook and you see tons of bubbles, turn it over.

Suggestions for great blinies
I always test the first one to see if I should add more flour or milk.

Some people really like supper thin blinies so add more milk if you'd like to try it that way.

I always put some jam on one side of the bliny and roll it up. Jeremy does the same but adds fruit syrup (it's not so sweet here) and sour cream, but I only recommend this if you have a high metabolism.