я никогда не делала дрожжевые, в первый раз слышу, расскажи плиз
Слушай, я как-то для приятельницы переводила. не обидишься, если тебе на английском скопирую? Не могу русскоязычный текст найти
RUSSIAN BLINIS
Ingredients
• 1 egg
• 1 l milk
• 1 pack wheat flour
• 6 tsp sugar
• 1 tsp salt
• 1/3 glass sunflower oil
• 1 pack (11 g) yeast
Method
1.Gently heat the milk in a large saucepan. Leave 1 glass of milk for later. Stir the yeast, egg, sugar and salt in the rest of the warm milk.
2. Stir in enough flour to make a smooth thick batter. Leave the batter to raise.
3. Once the batter has risen, wisk the oil and the rest of the milk into the mixture making a drinking yoghurt-thick batter.
4.Heat a large heavy non-stick frying pan. For the first blin, coat the frying pan lightly with oil. No oil will be needed thereafter as there is oil in the batter.
5. Drop a ladle of the blini batter in the middle of the pan moving it in circular motions to make sure that the batter spreads evenly and covers the frying pan in a thin layer. Cook until bubbles appear on the surface of the blin. Turn the blin over gently using a palette knife or spatula and cook on the other side for a further 2 minutes. Make sure the frying pan is hot otherwise your blini will take too long to cook and will be dry.
6. Taste the first blin for salt and sugar. If the batter is too thick or not thick enough, you may also stir in warm milk or more flour.
7. Transfer the cooked blin to a large flat serving plate and brush with melted butter. Repeat the process until all the batter has been used to make blini.
8. Serve with caviar, smoked salmon, honey or jam.
Пакет муки нужен, конечно, не весь, только для доведения теста до консистенции густой сметаны. Сначала сделай тесто погуще, а как взойдёт - отрегулируешь густоту маслом и оставшимся стаканом молока, должно быть как жидкая сметана. Дырки проявляются при жарке сразу, жарить нужно быстро, иначе блин пересыхает. Налила - сразу готовься переворачивать.