Warm the milk in a pot until luke warm, and remove from the heat (not too hot or the yeast will die).
Break the yeast cake into the warm milk and stirr slightly.
Seperate the egg whites (keep the whites aside until the end) and add the egg yellows into the yeast/milk mixture.
Mix the flour and the liquid mixture together. Now add the egg whites from above with a pinch of salt and mix well.
Let the mixture stand for a while for the yeast to start working.
Spoon enough of the mixture, into a heated non stick pan, to make a small pancake of about 8-10cm in diameter. (a very small amount of oil can be added)
Turn the Blini around and cook the other side.
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|Serving Size: 1 Serving (44g)|
|Recipe Makes: 25|
|Calories from Fat: 4 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0.2mg||0 %|
|Sodium 2.5mg||0 %|
|Potassium 64.6mg||2 %|
|Total Carbohydrate 31.4g||9 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 30g|
|Protein 4.4g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 150
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