Belina - A German Raised Pancake Recipe

How to make it

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• Use a really big bowl. I remember the frist time my Mom made these they over flowed the bowl. My Step-Dad's Mother use to make them for him once in a while as a kid (not often I am sure, there were 12 kids...) And my Mom wanted to learn to make things to make him happy. We all love this one.
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• Dissolve yeast in 1/4 cup warm water.
• Alternate flour and the rest of the warm water.
• Mix well, but do not over mix.
• Let this stand overnight, or about 4 hours.
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• Add the remaining ingredients.
• If mixture is too thick, use warm milk to thin.
• It should be fairly thin so it will pour easily.
• Heat and lightly grease a flat skillet.
• Pour in enough batter to cover the entire bottom of skillet .
• Cook over medium heat until bubbles form and Belina is brown on bottom side.
• Turn and cook until brown on other side.
• We would take these and fill them with cottage cheese, cream cheese, pie filling, or fresh fruit and roll them up, like a crepe. Sprinkle them with powdered sugar and us kids were in heaven.
• Daddy would just butter them. Using the times of his fork, roll up the Belina, add syrup and enjoy.
• -NOTES: This was left on this recipe as a note, but I thought I would add it so it is here for everyone to see. It is a good alt.-
• Hi,
• This recipe is similar to mine, and I got mine from my German Russian grandmother. I've made these a hundred times + and eaten them probably three hundred times (or more). My recipe uses four eggs, and you can just beat them into the dough in the morning. Also, use about 1.5 cups less water and leave the mixture thick and let it rise overnight. Also use one cup of milk in the morning that is warmed to almost boiling and then add 1 t baking soda to the milk, let it foam, and then stir that into the batter. I've never used sugar or baking powder in my dough... only sometimes I would add a tiny amount of sugar to the melted yeast the night before. We spell it Blena, but I think "belina" sounds more correct. I fry these in butter, sometimes Crisco. Butter adds a nice taste to them, though. Thanks,
• Mark