Russian bliny with ham and cheese recipe with photos
Russian bliny with ham and cheese is a favorite, even probably the most favorite dish for Breakfast of my oldest son. I cook them really much, not for one or two meals, and much more, and then put in the freezer. And in those days, when the milk for breakfast cereals curdled, or we slept in morning rise for school, I heat them in the microwave to the great joy of the "younger generation".
But like any pastries, pancakes start with batter. It should be moderately liquid, so that the pancakes turned out quite thin and flexible, you could wrap the stuffing. First we adjust the pouring quantity of flour (more about it below), while "flexible" need eggs.
Now, mix the batter. 2.5 liters of whey (or milk, although no difference in taste),
All this is mixed into a large saucepan. The usual mix with a whisk, don't churn, it will not work. The only "but": from producer to manufacturer of flour slightly, but may vary. And you may need to add more flour, up to half, and even a whole Cup, so choosing a container, take it with a reserve. So you don't have then quickly pour batter into bigger container.
Let the batter stand for about five, seven minutes. It's a little swell, and you may have to add more flour. Should get the consistency of liquid yogurt.
and then 30 seconds on the other. Pour the batter best conventional ladle (after two ... three pancakes you will understand how many batter you need to score), and turn better with a large, thin spatula.
Before frying each pancake, put in the pan a few grams of butter. Pancakes will not stick, and will be noticeably better. And then in the stack they will not to stick to each other.
So, very quickly you baked (or fried, who gives the term prefer), a large plate of flat pancakes. Prepare a stuffing.
and twisted our pancake with ham and cheese in a tube. And so it comes with all the stack of bliny. Then either fry it in a skillet a few minutes on both sides until Golden brown, or just put on 30 seconds in the microwave until the cheese melts when excess cholesterol for you is not an empty place.
That's all. Bon appétit.