Oven-baked potato blini pancake

Oven-baked potato blini pancake

Dissolve the yeast in lukewarm milk. Add the sour cream, wheat and buckwheat flour and sugar. Allow the dough to rise and sit under a cloth at room temperature for at least an hour, preferably several hours.

Prepare the other ingredients of the dough while it rises. Peel the potatoes and boil them well in salted water. Mash the potatoes into a fine purée and allow to cool.

Separate the egg yolks and whites.

When the dough has risen enough, add the potato purée, egg yolks, melted butter and salt. Mix well.

Whip the egg whites with an electric mixer to make a light foam. Finally, add the egg white foam to the dough by gently lifting. At this point, do not mix too heavily.

Line a large Maku tray with baking paper and pour the dough onto the tray. Bake at 200 degrees for approximately 30 minutes or until the pancake is light golden brown in color.

If you want to garnish the pancake, let it cool before you spread the toppings on it. You can also enjoy the pancake while it is warm by arranging the toppings separately on small Maku trays.

Honey-roasted root vegetable salad

Peel the root vegetables. Cut the parsnip, celeriac and carrots into small cubes. Finely chop the red onion and fresh thyme.

Line the Maku tray with baking paper. Spread the root vegetable cubes onto the Maku tray. Evenly pour honey, chopped thyme, a drop of oil and a pinch of salt and pepper on top. Mix.

Roast the root vegetables at 200 degrees for 30 minutes or until they are roasted golden brown. Spread the cooled salad in strips onto the pancake or serve it buffet-style straight from the Maku tray.