Blinchiki with Sugar and Jam
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- thin pancakes (blinchiki No. 1636)
- butter
- sugar
- jam (varenye)
Instructions
- Bake pancakes per No. 1636, browning one side; fold each into quarters, unbrowned side up.
- Butter a pan, lay pancakes points-to-center, brush tops with butter, set on the stove.
- Brown on one side, turn and brown the other; serve hot dusted with sugar.
- Serve sugar and jam separately.