Russian pancakes

The history of Russian pancakes dates back to the 9^th century. There are small thick ones called oladyi and big round ones called bliny. Traditional pancakes are made v. yeast, which makes them soft and spongy. Such pancakes are nourishing as an everyday meal. They are also made in great quantity at Shrovetide, week-long spring festival the last week before Lent. Bliny are one i the most popular dishes on the Russian table. They can c served as a main dish or as a dessert.

Ingredients

4 cups of flour

4 cups of milk

2 eggs

2 teaspoons sugar

1 teaspoons salt

25g yeast

25g butter

100g cream

1. Mix the flour, the milk and the yeast to make batter. Set the mixture aside and let it rise.
2. Separate the egg yolks from the egg whites. Add sugar to the egg yolks and whisk up the egg whites with cream.
3. Then add the egg whites and the egg yolks to the batter. Stir the batter, then put it aside to rise again.
4. Now you ‘re ready to start cooking – heat up a little oil in a big pan; when the oil is hot, add the batter mix.
5. Fry the pancake until it’s brown on one side, then turn it over to brown the other side. When the pancakes are brown on both sides, put them on a warm plate.

Spread a little butter on each pancake and add a topping of your choice (chocolate, whipped cream, caviar or yoghurt). Pancakes are also good with herring or salted salmon. Enjoy your pancakes!

In pairs? Answer these questions then read or listen and check your answers.

Lead-in

1. What kind of pancake do you like best? When do you eat pancakes?

Reading and listening

1. What are pancakes made of?
2. What do you need to make pancakes?
3. What toppings are pancakes served with?

Speaking

What is your favourite dish? Tell the class how to make it.