Blini Russian Pancakes Traditionally served during Cheese Fare Week mainly the Sunday before Great Lent
2- 1/2 cups flour
1 Tablespoons sugar
1/2 teaspoon salt
1/3 cup butter
1 pkg. dry yeast
1 1/2 cups milk
1/4 cup water
3 egg yolks slightly beaten
3 egg whites stiffly beaten Scald milk, add butter, cool to lukewarm. Dissolve yeast in lukewarm water until bubbly. Add to milk mixture. Mix. Add salt, sugar, and flour. Beat 2 minutes. Add beaten egg yolks and beat for several minutes more. Cover and put in a warm place to rise until double; about an hour. Stir batter down. Fold in stiffly beaten egg whites. Let stand 10 minutes. Clarify some butter and use for oiling griddle. Pour about 1/4 cup batter onto lightly greased non-stick fry pan. Bake until puffed and bubbly and light brown. Turn and fry until other side is browned. Only turn once. Do not use too much grease on the griddle. It is also suggested that you skim the batter from the top. Don’t dig down into the bowl. Serve with sweetened raspberries or strawberries and sour cream. Place berries and cream in center of pancake and roll up. You may use whipped cream. Or serve with choice of toppings, including caviar, jam, maple syrup, and even thin slices of smoked salmon and sour cream. NOTE: This is traditionally served on Cheese Fare Sunday which is the Sunday before lent. This recipe in part was contributed by Dorothy Gray who is not one of Agrafena's Children (Secretary of Holy Assumption Church) and works for the Kenai Peninsula School District) but parts of her recipe are better than mine.
Hard cooked eggs 2, chopped Cooked chicken 1 cup, finely chopped Sweet pickle relish 2 tbsp Celery ¼ cup, finely chopped Mayonnaise 1/3 cup Softened butter 3 tbsp Salt and pepper Sandwich bread
Mix chicken, celery, eggs, sweet pickle relish, salt, mayonnaise and black pepper. Spread butter on bread and then spread the salad mixture and cut into preferred shapes. Chill it in a covered container until ready to serve
Russian Pancakes
Traditionally served during Cheese Fare
Week mainly the Sunday before Great Lent
2- 1/2 cups flour
1 Tablespoons sugar
1/2 teaspoon salt
1/3 cup butter
1 pkg. dry yeast
1 1/2 cups milk
1/4 cup water
3 egg yolks slightly beaten
3 egg whites stiffly beaten
Scald milk, add butter, cool to lukewarm. Dissolve yeast
in lukewarm water until bubbly. Add to milk mixture.
Mix. Add salt, sugar, and flour. Beat 2 minutes. Add
beaten egg yolks and beat for several minutes more.
Cover and put in a warm place to rise until double;
about an hour. Stir batter down. Fold in stiffly beaten
egg whites. Let stand 10 minutes. Clarify some butter
and use for oiling griddle. Pour about 1/4 cup
batter onto lightly greased non-stick fry pan. Bake
until puffed and bubbly and light brown. Turn and fry
until other side is browned. Only turn once. Do
not use too much grease on the griddle. It is also
suggested that you skim the batter from the top.
Don’t dig down into the bowl. Serve with sweetened
raspberries or strawberries and sour cream. Place
berries and cream in center of pancake and roll up.
You may use whipped cream. Or serve with choice
of toppings, including caviar, jam, maple syrup, and
even thin slices of smoked salmon and sour cream.
NOTE: This is traditionally served on Cheese Fare
Sunday which is the Sunday before lent. This recipe
in part was contributed by Dorothy Gray who is not
one of Agrafena's Children (Secretary of Holy
Assumption Church) and works for the Kenai
Peninsula School District) but parts
of her recipe are better than mine.
Hard cooked eggs 2, chopped
Cooked chicken 1 cup, finely chopped
Sweet pickle relish 2 tbsp
Celery ¼ cup, finely chopped
Mayonnaise 1/3 cup
Softened butter 3 tbsp
Salt and pepper
Sandwich bread
Mix chicken, celery, eggs, sweet pickle relish, salt, mayonnaise and black pepper. Spread butter on bread and then spread the salad mixture and cut into preferred shapes. Chill it in a covered container until ready to serve