Title: Bliny
Categories: Russian Pancake
Yield: 2 Servings

3/4	c	Flour
1	ts	Granulated sugar
1	ts	Shortening
1 1/2	ts	Yeast
1/2	ts	Salt
1		Egg, separated
1 1/2	c	Milk
2	ts	Vegetable oil

Heat 3/4 of milk to 35C (about 95F). Add yeast till fully dissolved. Add half of sugar, yolk, melted shortening - keep stirring. Add half of flour. Stir batter until smooth. Cover with cloth and let stand for 1-1/2 to 2 hours. It should rise to double its original size. Mix, heat remaining milk to 50C (this would be about 120F, I think -- I'm just converting the Laakso temperatures in my head, and my Fahrenheit is a bit shaky), pour in. Fold in remaining four, sugar, and gradually, well-beaten egg-white. Cover with cloth and leave for 2-1/2 to 3-1/2 hours.

Brush large skillet with the vegetable oil. Heat until quite hot. Spoon batter onto skillet to cover the surface. Turn blin over when one side is a nice golden colour. Serve hot.

Serves two.

(I use this to hold a filling of sour cream or cottage cheese and fruit preserves.)

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