Title: Bliny
Categories: None
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.)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini