Sweet Pancakes (Blynai)

These fluffy pancakes are typical of the Lithuanian tradition and they are really exceptional. The beat egg whites make the batter light and soft. And the sour milk gives to this recipe the right amount of fat without being greasy. Try them at any time of the day!

Sweet Pancakes (Blynai)

Ingredients for 15/20 small pancakes:

1 cup of all-purpose flour
1 cup of sour/fermented milk
2 large eggs
4 tbsp of white sugar
a pinch of salt
a drop of vanilla essence
2 tbsp of sunflower oil
jam or honey

How to prepare:

In a bowl beat the egg whites until stiff. In another bowl beat the egg yolks together with the sugar until you will have a light yellow and soft cream. Add the sour milk, the flour, the salt and the vanilla essence to the egg yolks and mix. Then add also the egg withes and mix gently from bottom to top.

On the stove heat 1 tbsp of oil in a large non-sticky pan (you can also use butter, but in this case I prefer sunflower oil because its taste is more neutral). Portion the batter with a tablespoon (each pancake one tablespoon) and cook 5-6 pancakes per time, depending on how big is your pan. Fry on one side until they are golden (around 2 mins) than flip on the other side and complete the cooking. When the pancakes are ready, take them from the pan and keep them warm. Go on until you use all the batter and add more oil when necessary.

Serve the pancakes hot with jam or honey, I used strawberries and raspberries jam.

Weekend Breakfast Treat

This is a healthy treat for the weekend. The traditional English breakfast with scrambled eggs and bacon is renewed. We can substitute the not-so-healthy beans, roasted mushrooms, toasts and coffee with the healthier cherry tomatoes, dark bread and orange juice without losing taste and pleasure.

Weekend Breakfast Treat

Ingredients for 2:

4 eggs
4 slices of fresh bacon
200 gr of cherry tomatoes
4 slices of dark bread
4 tbs of olive oil
a knob of butter
a pinch of salt
a pinch of dry oregano

How to prepare:

Wash the cherry tomatoes and cut them in halves. Put them in a bowl and season with 2 tbs of olive oil, a pinch of salt and a pinch of oregano.

Toast the slices of dark bread.

Heat a large non-stick pan. When the pan is hot put the bacon in it. Roast the bacon for a couple of minutes on each side. Put the bacon aside.

In a bowl beat the eggs and add a pinch of salt. In the same pan where you cooked the bacon add 2 tbs of olive oil and then the beaten eggs. Cook the eggs at your will constantly stirring.

Arrange the eggs on two warm plates and cover them with the slices of roasted bacon. Serve along with the cherry tomatoes and the toasted bread spread with butter.