Summary

Ingredients

• 200 g potatoes, floury boilin
• 15 g fresh yeast
• 100 ml milk, lukewarm
• 160 g flour
• 2 egg (s), separated
• 120 g breakfast bacon
• 1 tablespoon rapeseed oil
• salt and pepper
• Nutmeg, grated

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Instructions

1. Wash the potatoes and cook in salted water for about 25 minutes. Then peel it warm and press it through the potato press.
2. Dissolve the yeast in the milk and mix with the flour. Add the potatoes and egg yolks to the mixture, season with salt, pepper and nutmeg and mix everything well. Cover the dough and let rise for about 30 minutes.
3. Cut the bacon into small cubes and fry in a pan until crispy, then add to the batter.
4. Beat the egg white with a pinch of salt until stiff and fold carefully into the batter.
5. Cut small blini from the dough with a tablespoon and bake in rapeseed oil until golden. Press a little flat after turning.