Blinni
(Russian)
Mix together 2½ cups of tepid milk, 4 cups of flour with ½ a yeast cake and put in a warm place to rise 6 or 8 hours. One hour before cooking add 2 cups of warm milk and 1 tablespoon of salt. Fry like ordinary pan cakes. Serve very hot one on top of the other, well buttered.
Blinni are spread with soured cream, and smoked salmon or caviare is usually served with them.