My mom used to prepare blini or Russian thin pancakes a lot at weekends when I was a kid. I remember waking up early in the morning on Sunday smelling blini... mmm...:)
You can eat them with any jam, fruits, berries, etc making the meal tastier and healthier. My favorite blini are with cottage cheese and sour cream. This time I also added dried apricots to the filling.
Inspirational Note on health benefits...
This section is about one of the ingredients - cottage cheese.
Here is what Ted Broer in his book Maximum Fat Loss says about it. "Cottage Cheese is really nothing more than fresh, unadulterated casein (milk protein) with a bit of calcium and lactose along for the ride. Nonfat cottage cheese is the best source of quality casein protein available anywhere. Its slow travel time through the digestive tract yields good absorption of amino acids and it has a high glutamine content (higher than whey, soy, and egg proteins). Casein has also been shown to increase neurotransmitter activity in the brain." (read more...).
So let's get started!
Preparation time and cooking time: 1h 3o min - 1h 50 min.
Yield: 20-25 blini (thin pancakes)
To make the blini we will need:
Eggs: 3
Sugar: 2 tablespoons
Flour: 150 gr (5.3 oz)
Milk: 0.5 l
Vegetable or sunflower oil: 3 tablespoons.
For the filling we will need:
Cottage cheese: 500 gr (17,6 oz or 1,10 lb)
Egg: 1
Dried apricots: 200 gr (7.05oz or 0.44 lb)
They can be served with sour cream.
Beat eggs with sugar until they are light and creamy.
Add half of the milk to the mixture.
Mix in the flour (with the spoon).
Add the second half of the milk and the vegetable or sunflower oil.
Mix the ingredients until the mixture is smooth.
Let sit for 15-20 minutes.
Meanwhile we can prepare the filling.
Wash the dry apricots and put them in warm water for about 5-8 minutes.
Cut them in small cubes.
Beat an egg with sugar.
Mix in apricots and cottage cheese.
The filling is ready.
Ok, now we can start cooking pancakes. Oil slightly the frying pan for the first pancake. You don't need to do it for the rest of the pancakes as our batter contains oil.
Heat a small- or medium-sized frying pan over medium high heat.
Pour some batter with a ladle onto the frying pan rotating your wrist. So the batter rotates and makes a circle covering the bottom. The blin should be thin.
It takes about 30 seconds for one side to be fried. You can carefully lift up an edge of the blin, to see if it is fully cooked. I use a knife for this.
Flip it over and fry the other side for about 30 seconds more or until it is fully cooked.
Remove it to a plate.
Place a spoonful of the filling mixture onto the pancake. Wrap it as you like it.
Before serving, fry them slightly with a little bit of butter or vegetable/sunflower oil (to warm the filling).
You may serve them with sour cream or jam or honey...
Enjoy your breakfast!
Here is what Ted Broer in his book Maximum Fat Loss says about it. "Cottage Cheese is really nothing more than fresh, unadulterated casein (milk protein) with a bit of calcium and lactose along for the ride. Nonfat cottage cheese is the best source of quality casein protein available anywhere. Its slow travel time through the digestive tract yields good absorption of amino acids and it has a high glutamine content (higher than whey, soy, and egg proteins). Casein has also been shown to increase neurotransmitter activity in the brain." (read more...).
So let's get started!
Preparation time and cooking time: 1h 3o min - 1h 50 min.
Yield: 20-25 blini (thin pancakes)
To make the blini we will need:
Eggs: 3
Sugar: 2 tablespoons
Flour: 150 gr (5.3 oz)
Milk: 0.5 l
Vegetable or sunflower oil: 3 tablespoons.
For the filling we will need:
Cottage cheese: 500 gr (17,6 oz or 1,10 lb)
Egg: 1
Dried apricots: 200 gr (7.05oz or 0.44 lb)
They can be served with sour cream.
Beat eggs with sugar until they are light and creamy.
Add half of the milk to the mixture.
Mix in the flour (with the spoon).
Add the second half of the milk and the vegetable or sunflower oil.
Mix the ingredients until the mixture is smooth.
Let sit for 15-20 minutes.
Meanwhile we can prepare the filling.
Wash the dry apricots and put them in warm water for about 5-8 minutes.
Cut them in small cubes.
Beat an egg with sugar.
Mix in apricots and cottage cheese.
The filling is ready.
Ok, now we can start cooking pancakes. Oil slightly the frying pan for the first pancake. You don't need to do it for the rest of the pancakes as our batter contains oil.
Heat a small- or medium-sized frying pan over medium high heat.
Pour some batter with a ladle onto the frying pan rotating your wrist. So the batter rotates and makes a circle covering the bottom. The blin should be thin.
It takes about 30 seconds for one side to be fried. You can carefully lift up an edge of the blin, to see if it is fully cooked. I use a knife for this.
Flip it over and fry the other side for about 30 seconds more or until it is fully cooked.
Remove it to a plate.
Place a spoonful of the filling mixture onto the pancake. Wrap it as you like it.
Before serving, fry them slightly with a little bit of butter or vegetable/sunflower oil (to warm the filling).
You may serve them with sour cream or jam or honey...
Enjoy your breakfast!
No comments:
Post a Comment