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Veggie.Lover's picture
  Milk 2⁄3 Cup (10.67 tbs)
  Butter 1
  Active dry yeast 1
  Warm water 1⁄4 Cup (4 tbs)
  Sugar 1 Teaspoon
  All purpose flour 2⁄3 Cup (10.67 tbs), unbleached
  Buckwheat pancake mix 1⁄4 Cup (4 tbs)
  Salt 1⁄4 Teaspoon
  Eggs 2 , separated
  Sour cream 3 Tablespoon

Bring milk to scalding in a small pan over medium heat; let cool.
In a large bowl, combine yeast, water, and sugar; let stand until bubbly.
In another bowl, combine flour, pancake mix, and salt; then add to yeast mixture along with milk, egg yolks, and sour cream.
Beat until smooth and well blended (about 3 minutes).
Cover and let stand at room temperature until mixture is spongy and has a slightly sour smell .
In a bowl, beat egg whites until soft, moist peaks form.
Gently fold into batter; let stand for 30 minutes.
Heat a griddle or wide frying pan over medium high heat; brush lightly with butter.
Ladle batter onto griddle for each pancake; cook until tops are brown .
Turn and brown other side.
Stack pancakes and keep them warm while preparing remaining pancakes.
Pass toppings at the table.
Offer 1/2 cup butter, melted; 1/2 pint (1 cup) sour cream; 1 mild red onion, thinly sliced; 4 hard cooked eggs, chopped; and fresh or dry dill weed.

Recipe Summary

Lacto Ovo Vegetarian

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Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1648 Calories from Fat 1034

% Daily Value*

Total Fat 117 g180.5%

Saturated Fat 69.3 g346.3%

Trans Fat 0 g

Cholesterol 704.4 mg234.8%

Sodium 1288.5 mg53.7%

Total Carbohydrates 120 g40.1%

Dietary Fiber 5.7 g22.8%

Sugars 22.5 g

Protein 34 g67.4%

Vitamin A 74.5% Vitamin C 0.67%

Calcium 60.1% Iron 49.8%

*Based on a 2000 Calorie diet

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