Autor’s recipes / Dough

This is perhaps the most ancient Russian dessert. Traditional and simple — in fact it is a mixture of basic ingredients which are always in the house. We knead and fry it, but ways of preparation can differ a little. I offer you two variants: classical thin blinchiki and lean blinchiki without eggs and lactose. If to add sugar less than a half, it is possible to wrap meat or fish in blinchiki. In lean ones it is possible to add cabbage or potatoes puree. In general this is the uniqueness of blinchiki – the filling can be any. But I prefer with condensed milk or without filling at all…

classical recipe:

• 2 eggs
• 500 ml of milk (liter floor)
• •a little sunflower oil
• 2 tablespoons of sugar
• 8 tablespoons of flour
• a pinch of salt

to do:

At once mix all ingredients to a smooth liquid mass. It is possible to do it in a mixer with an attachment “whisk”, with the help of a blender or by traditional usual whisk. The main thing is a well-heated frying pan for the first pancake. As they say “you must spoil before you spin”, the others fry on average fire, overturn it and fry again. Fry it from both sides obligatory, but the second side not so long as the first one. If it is a special “pancake maker”, they come off easily, without sticking. It is better to pour a little sunflower oil on risky coverings. If you want your blinchiki to be thinner, pour the mixture on a frying pan and pour it out. The thin layer remains, fry it. Blinchiki will be dry, but the thinnest. After all they are tastier when they are soft and fatter. By the way milk can be replaced with water completely, or take both 250 grams of milk and water. It is possible to add to the mixture something to your mind, for example, honey or berry syrup. Besides I prefer to spread the fried hot pancake with honey or something else. Then blinchiki steam out each other, and all of them will be soft. By the way, according to the technology of greasing of each pancake, the pancake cakes are made.

the recipe of lean blinchiki:

• 1 liter of mineral water
• 60 ml of vegetable oil
• 120 grams of sugar
• 400 grams of flour
• a little salt
• ia little orange rind
• 1 bag of vanillin (2 grams)

to do:

And now more difficult variant without eggs and lactose. It is known that there is the post limiting in the voluntary choice the use of some products in Russia in spring. Everything of animal origin is forbidden, only vegetable ingredients are permitted. The lean blinchiki are salvation. They are prepared in the same way as well as any other blinchiki, but it is obligatory to leave the mixture for at least an hour after you mix it in order it draws. Then stir it again and fry. It is difficult to overturn them, they are delicate and can tear. It is easy to overturn usual blinchiki with the help of a blade. In this case I would advise the craftiness of hand and patience. It will be hot, but it is worth it. For savour add a rind, but it isn’t obligatory, you can add anything to your mind!

bon appetit…