Potato and bacon blini

Ingredients for 4 servings:

• 200 g floury potatoes
• 15 g fresh yeast
• 100 ml milk, lukewarm
• 160 g flour
• 2 eggs, separated
• 120 g breakfast bacon
• 1 tbsp rapeseed oil
• salt and pepper
• Nutmeg, freshly grated

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 35 minutes

Wash the potatoes and boil in salted water for about 25 minutes. Peel them while still warm and press them through a potato ricer. 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 it rise for about 30 minutes. Cut the bacon into small cubes and fry in a pan until crispy, then add to the dough. Beat the egg whites with a pinch of salt until stiff and carefully fold into the batter. Use a tablespoon to scoop out small blini from the batter and fry in rapeseed oil until golden brown. Flatten slightly after turning.