Cream the yeast with a little milk, then add the remaining milk, the egg yolks and sour cream. Sift the flour and salt into a bowl and add the yeast mixture. Stir to make a thick batter. Leave for at least an hour in a warm place. The batter should now look bubbly. Stir well. Just before cooking, whisk the egg whites until stiff and fold them into the batter. Heat a little oil in the pan and pour off any excess. Then pour in a tablespoon of batter. Turn the pancake over when it shows bubbles on the top side. Cook lots. One bliny is never enough. Formatted by firstname.lastname@example.org Recipe by: TWO FAT LADIES #FL1B06 Posted to MC-Recipe Digest V1 #856 by Sue
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|Serving Size: 1 Serving (832g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1020 (59%)|
|Amt Per Serving||% DV|
|Total Fat 113.3g||151 %|
|Saturated Fat 37.9g||189 %|
|Monounsaturated Fat 44.5g|
|Polyunsanturated Fat 16.9g|
|Cholesterol 2204.7mg||678 %|
|Sodium 2267.2mg||78 %|
|Potassium 1211.8mg||32 %|
|Total Carbohydrate 98.4g||29 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 92.6g|
|Protein 79.4g||113 %|
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Calories per serving: 1722
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