Russian Pancakes - Blini47 Reviews
- Prep: 5 min
- Cook: 30 min
- Ready In: 35 min
“Thin layered blini with melted butter.. a true Royal Russian breakfast! Best eaten with sour cream, jams and honey.” - by ANGELSEYES
Original recipe yields 20 blini
- In a medium bowl, whisk together the eggs, sugar, and salt. Sift the flour into the bowl, and stir in along with the milk. Mix until smooth and well blended. The batter should be thin.
- Heat a griddle or skillet over medium heat. Lightly oil the pan or spray with cooking spray. Pour about 2 tablespoons of the batter, or as much as desired, into the pan. Tilt the pan to spread the batter out evenly. When the edges are crisp looking and the center appears dry, slide a spatula carefully under the blin. Flip, and cook for about 1 minute on the other side, or until lightly browned.
- Remove blini to a plate. Put a little butter on top, and continue to stack the blini on top of each other. To serve, spread with desired filling, then fold in half, and in half again to form a triangle. Mmm Mmm!
Amount Per Serving (20 total)
- 47 cal
- 2.4 g
- 4.5 g
Based on a 2,000 calorie diet
Reviews (47)Rate This Recipe
"This is a contemporary bliny recipe, the way we made them when I lived it Russia. We would add just a pinch of baking soda to make them more porous though. The batter should be almost liquid so its ea..." See moresier to pour it on the pan. If it goes too thick, just add more milk/water. The bliny should be thin, as thin as you can make them. We used to make huge piles of bliny, just buttering and stacking them (often we used 2 frying pans at a time to speed the process - just got to find your rythm :D). Then you pick them one by one, put the jem on (I use freshly blended cranberries + sugar), fold them (we dont roll them like creppes, rather just fold in half, then quarter, then 8th) and eat them while they are hot, with hot black tea with lemon. Thats the way. ps. There are many recepies for Bliny. Buckweet, oatmeal, with or without yeast - you name it, you can make bliny with them, but the recepies would differ greatly for these varieties. This one better used as it is. "
"Maybe why some of you had problems with this recipe is because you were trying to make something out of it, that it is not. Blini are not made with this buckwheat, nor can they be "too thin". Blini ar..." See moree -not- crepes or pancakes, as so many people want to think they are if they've never tried them. This is a good recipe, don't try to change it!"
"If there's two things I can't stand it's pompous foodies who say that a dish can only be made one way and with certain ingredients, and people who drastically change a recipe and then say it didn't tu..." See morern out well. Unfortunately there's a ton of those kinds of reviews on this site and it's a shame that anyone would be turned off by great recipes reviewed in such ways. That said, this batter should be thin. Freakishly thin. So much that you worry it's not a batter at all. But trust in the ingredients and it will turn out correctly. Mine almost never come out round, so don't worry if yours don't either. Keep the heat fairly low, I use the click just to the left of Medium on my stove. But also keep in mind that because of the amount of liquid, these are really hard to burn. Which is good because they need the cooking time in order to stay together. If you feel the need to add some yeast for the sake of staunch traditionalism, go for it. I didn't notice anything to write home about. This is a good recipe for anyone who doesn't want to waste a whole package of yeast just for some pancakes. If you feel it needs to be made with buckwheat (though there's nothing in the overall definition of the blini/blintz family that says it has to be made that way), well there is a recipe on here for the buckwheat version. Lastly, I've also made this recipe with water instead of milk and it worked really well, just decrease the amount of liquid by about a half-cup for the full recipe."
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