Blinna (German thin pancake) |

Blinna (German thin pancake)

Diane Klein • Loveland, Colo.

  • 2 c. Flour
  • 1/2 t. Salt
  • 2 Tbsp. Sugar
  • 2 c. Water, lukewarm
  • 1 cake or pkg. Yeast
  • 1/2 c. Water, warm
  • 1 Egg
  • 1 c. Boiling water
  • 1 t. Baking soda

Dissolve yeast in warm water. Mix flour, salt, sugar, lukewarm water and yeast mixture in a bowl. Cover mixture (sponge) and let set overnight, in a warm place. In the morning add egg. Dissolve baking soda in boiling water then beat into mixture; mix well. Batter will be thin and watery. Bake slightly in a slightly greased pan. Pour about 1/2 cup batter in pan, holding pan at a slight angle, move the pan in a circular motion until batter covers the entire pan. Set on hot burner. When edges begin to curl, turn and brown on the other side. Blinna should be porous and very thin.