Blini Pancakes with Cream Cheese
6,0 / 10
ready in 1 hr 30 min.
1 Small pot, 1 Baking sheet, 1 Bowl, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Small knife, 2 Tablespoons, 1 Teaspoon, 1 Wooden spoon, 1 Peeler, 1 Brush, 1 Rolling pin, 1 Hand mixer, 1 Kitchen towel, 1 Plastic wrap, 1 Sieve, 1 Fine grater, 1 Large knife
Heat the creme fraiche and milk in a small pan to blood temperature. Stir in the egg yolks and remove from the heat.
Sift the flours and salt into a bowl, add the yeast and sugar then stir in the egg and cream mixture. Cover with a clean tea towel and leave in a warm place for 1 hour.
Whisk the egg whites until they form soft peaks then fold into the batter.
Heat a little of the butter in a frying pan and drop on spoonfuls of the batter to make pancakes about 6 cm/ 2 1/2 inches in diameter, leaving space for them to spread a little. Cook for about 2 minutes or until bubbles appear on the surface then flip over with a palette knife and cook for 2 more minutes.
Continue with the rest of the batter, adding more butter as required. Stack the pancakes between sheets of kitchen parchment, and cover with a clean cloth.
Stir the honey into the cream cheese and serve with the figs alongside the pancakes.