Pancakes with dough
2 servings
20 minutes
Blinis made with a starter are a classic Russian treat with an airy texture and rich flavor. Their preparation begins with the starter, which gives the dough tenderness and lightness. Historically, these blinis were baked during Maslenitsa to mark the end of winter and the beginning of spring. The uniqueness of these blinis lies in the fermentation process of the dough that develops a deep, slightly sweet flavor with subtle notes of butter. They can be served with honey, sour cream, jam or even red caviar. Due to their versatility, they are suitable for both festive tables and cozy home breakfasts. The key is to give the dough enough time to rise for the perfect texture. This recipe preserves the traditions of Russian cuisine and allows you to enjoy authentic homemade blinis.
1
To make the starter, pour half a glass of warm water into a bowl, dissolve the yeast, add half the flour, and mix until smooth. Cover and place in a warm place for about an hour. When the starter rises, add salt, sugar, egg yolk, melted butter or vegetable oil, mix, and add the remaining flour, kneading the dough until smooth.
- Dry yeast: 5 g
- Wheat flour: 250 g
- Salt: 0.5 teaspoon
- Sugar: 0.5 tablespoon
- Chicken egg: 1 piece
- Vegetable oil: 1 tablespoon
- Wheat flour: 250 g
2
Then mix the dough with warm milk, pouring it gradually and kneading the dough each time. Cover the bowl with the dough and place it in a warm place. When the dough rises, stir it to let it fall, place it back in a warm spot to rise again and then lower it once more, adding whipped egg white to the dough.
- Milk: 1 glass
- Chicken egg: 1 piece
3
You should start making pancakes immediately after the dough rises. Good pancakes come out if the dough has risen at least 2-3 times.