Evening star., 1932-08-25
Flapiacks, Pancakes, Blinys All
Belong to the Same Family
BY EDITH M. BARBER.

soon as they are baked they are rolled
around cottage cheese and served at
once. piping hot, with jam of some sort,
usually strawberry. They make a per-
fectly delicious and easily prepared
dessert. You can bake them at the
table II you like, as each cake does not
take more than two minutes to bake,
and then let each person roll his own.
OF course, this necessitates the use Of
an electric griddle or grill with a hot
enough element to bake cakes. This Is
the ideal way to bake and serve any
kind of griddlecakes.
Blinys are raised griddlecakes made
with rye flour, according to the Russian
recipe. usually use an ordinary PAN
cake recipe for these, however, and
minced onion and hard-cooked eggs
which go with the Blinys as served in
Russian restaurants.
German pancakes are something like
crepes but much lighter and crisper
They are baked in large pans and
sliced apples are often added to the
batter. Probably potato pancakes should
be attributed to the German brand of
these family cakes. They are often
served with apple sauce or stewed apples
with the meat course.
Bhnys (raised griddlecakes) Two
and half cupfuls milk, one-fourth
pound butter, cupfuls -four, one and a
half cupfuls rye flour, one-half Of a
compressed yeast cake, one-fourth cup
full sugar, 2 eggs, one-half cupful cream
and salt.
Heat one and one-half cupfuls of milk
with one-fourth cupful of butter. Stir
in one-half cupful of the mixed flour
O r,d Iroot until li~
solve one-half of cake of compressed
yeast in one-eighth of a cupful of milk.
When the -four mixture Is only luke
warm, add to it the dissolved yeast and
the remaining -four. Knead this mix
ture smooth; put it in bowl in warm
spot to rise for two hours. When the
dough Is risen, melt the rest of the
butter; separate the yokes from two
eggs. Add yolks, butter and one-half
cupful of milk to the dough- Beat this
mixture recklessly for 80 minutes, then
set it aside to rise again. After another
hour, dilute the batter with the remain
ing milk and add one-half teaspoonful
of salt. Beat the egg whites stiff, and
likewise, but separately, one-half cupful
Of cream. Fold these and the sugar
into the batter. Let the batter stand
fifteen minutes, then fry 1t like pan
SdhC DdttGA, WOppCo Wy
on sizzling hot griddle. Serve with a
sauce boat of melted butter or boat of
sour cream, a plate of minced hard
cooked egg whites and strained, hard
coked egg yolks and plate of minced
onion.
Crepes a Ia Russo (Blintchiky) Two
eggs, one-half cupful milk, two table
spoonfuls sugar, one-half teaspoonful
salt. one-fourth cupful -four, one-halt
pound pot cheese, jam or jelly.
Beat eggs we'll and add milk. Mix
sugar, salt and flour and stir in quickly
Have ready hot frying pan, six OF
eight inches in diameter, butter well and
pour in just enough batter to cover bot
tom Of pan. Shake over fire about two
minutes until light brown on bottom
and firm to the touch on top. Turn out
on towel or to baking sheet and roll
ct once around a small roll of pot
cheese. Serve Immediately with jam or
jelly. These crepes may be baked on
an electric grill at the table and served
hot off the griddle.
German Pancakes-Three eggs, one
half teaspoonful salt, one-half cupful
-four, one-half cupful milk, two table
spoonfuls butter.
Beat eggs until very light. add salt
and -four and then the milk, beating
all the time. Spread bottom and sides
Of 10-inch cold frying pan with but
ter. Pour in the batter and bake in a
hot oven 500 degrees Fahrenheit; have
oven hot and bake 20 to 25 minutes, re-
| ducjng the heat as pancakes brown. 1t
should puff up at the sides and be crisp
and brown. Place on hot platter and
serve with powdered sugar and lemon
juice.
Copyright, 1922