No. 2640 — Russian Scalded Blini

For 1⅓ glasses of buckwheat flour take 2⅔ glasses of wheat flour. On the evening before cooking, scald all the buckwheat flour and half the wheat flour with 2½ glasses of boiling water, stirring briskly to make a thick lump of dough.

When the mixture has cooled, dilute with 1½ glasses of warm water and add 3 zolotniks of yeast dissolved in a small glass of water. The following day, stir in the remaining wheat flour, a heaped teaspoon of salt and a teaspoon of sugar. Beat well with a paddle; the batter should be slightly thicker than ordinary thin pancakes.

Once the batter has risen, do not stir it again. Cook the blini following the introductory note in Section XV and recipe No. 2639.