It's official: spring is coming. How do I know? Well, because this week is a MASLENNITSA (stress the first syllable) week. The week when, in Russian tradition, we cook lots of pancakes and crepes and blinis (which symbolize the sun) to welcome spring.
Like most religious and harvesting holidays (e.g. Easter), maslennitsa doesn't come on exactly the same week every year - I always have to google it to find out when exactly I am supposed to get that pancake pan going. Sometimes it's in February, sometimes - in March.
In the good old days in the centuries long gone, maslennitsa was HUGE. People used to eat blinis every day for a week. There was a designated day when a family invites his in-laws, and then hers, and then when everyone went TO in-laws, and so on. There were festivities and events like burning an over-sized Winter Figure (which looks like a scarecrow) and jumping over a bonfire.
Well, as the maslennitsa starts off today, I am not planning on jumping over bonfires, but I decided to make teeny-tine pancakes for breakfast.
Ingredients:
rolled oats - 125 ml (1/2 cup)
flour - 125 ml (1/2 cup)
sugar - 5 tsp (brown, preferably)
baking powder - 1/2 tsp
baking soda - 1/2 tsp
salt - 1/8 tsp
ground nutmeg - 1/8 tsp
banana - 1/2
egg - 1
yogurt - 125 ml (1/2 cup)
milk - 60 ml (1/4 cup)
liquid vanilla - 1/4 tsp
oil
Just follow the recipe:
In a bowl, mix all the dry ingredients (oats, flour, sugar, baking powder, baking soda, salt, ground nutmeg).
In a separate bowl, grate banana, and mix in the egg, milk, yogurt, and vanilla.
Pour the liquids slowly into the dry mix, constantly stirring.
Preheat a thick-bottomed skillet and spray with oil.
Scoop the mass with a table spoon onto the frying pan. Turn when ready - and then serve!
Servings: Makes about 18-20 teeny-tine pancakes
Total preparation time: about 20 minutes.
Time saving tips (for a quicker breakfast):
Mix the dry ingredients the night before
Fry the pancakes in 2 pans simultaneously
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