Instructions

1. Heat the milk until it is slightly warmer than room temperature, around 30-35°C (85-95°F).
   
2. Crumble the yeast into a small bowl, pour in about 120 ml of warm milk, and stir until the yeast is completely dissolved. Add 40 g of the measured flour and 15 g of sugar, and mix well.
   
3. Cover the bowl with plastic wrap and let it sit in a warm place for 20 minutes.
   
4. In the meantime, beat the egg in a separate bowl.
   
5. After 20 minutes, the yeast mixture should have doubled in volume and have a frothy surface. If this hasn’t happened, the yeast didn’t activate, and you should try again with a fresh yeast.
   
6. If the yeast is active, add the beaten egg, remaining milk, sugar, salt, and sunflower oil to the bowl. Mix well.
   
7. Sift in the remaining flour, reserving a little for adjusting the batter, and mix well. If the batter is too liquid, add a bit more flour. Cover the bowl with plastic wrap and let it sit in a warm place (e.g., in a turned-off oven with the light on) for 40-60 minutes, until the batter has risen significantly.
   
8. Melt about 1 tablespoon of butter in a very hot skillet and spread it over the entire surface.
   
9. Spoon the batter into the skillet and cook the bliny over low heat. When holes appear on the surface of the blin, flip it and cook for another minute, or until golden brown.
   
10. Stack the cooked bliny on top of each other, and if desired, brush the top with butter to keep them soft.