Pancake maker
6 servings
30 minutes
Blinnitsa is an elegant combination of two types of pancakes: wheat and buckwheat. This recipe has roots in Italian cuisine but resembles traditional Russian dishes due to the delicate taste of wheat pancakes and the light nutty note of buckwheat. Blinnitsa is prepared in layers, where each pancake is brushed with egg and then baked in the oven, creating a soft yet firm texture. This dish is perfect for family breakfasts or festive dinners. It can be served with honey, sour cream, or jam, highlighting sweet and savory flavor notes. The history of blinnitsa traces back to ancient Italian traditions of making layered casseroles that symbolize warmth and homeliness.
1
To make a pancake maker, you need to bake wheat and buckwheat pancakes.
2
Wheat pancakes. 2 yolks, 3 g salt, beat sugar with a mixer, add half of the milk to the beaten mass, then 125 g of wheat flour, mix everything, add half of the vegetable oil and 2 beaten egg whites, mix and bake the pancakes.
- Chicken egg: 7 pieces
- Salt: 6 g
- Sugar: 30 g
- Milk: 1 l
- Wheat flour: 200 g
- Vegetable oil: 40 ml
- Chicken egg: 7 pieces
3
Buckwheat pancakes. From the remaining milk, mix 75 g of wheat flour, yeast, and 3 g of salt to make a dough, and place it in a warm place for 1-1.5 hours. Add buckwheat flour to the prepared dough. Whisk the mixture until smooth, add 2 beaten yolks and the remaining oil, mix, and place in a warm place for 1 hour. When the dough rises, add 2 beaten egg whites, mix, and bake the pancakes.
- Milk: 1 l
- Wheat flour: 200 g
- Fresh yeast: 20 g
- Salt: 6 g
- Buckwheat flour: 75 g
- Chicken egg: 7 pieces
- Vegetable oil: 40 ml
- Chicken egg: 7 pieces
4
Stack the baked wheat and buckwheat pancakes, alternating and greasing each pancake with beaten raw eggs. Bake in the oven. Cut into portions when serving.
- Chicken egg: 7 pieces