Russian Pancakes - Blini

Russian Pancakes - Blini

57
ANGELSEYES 0

"Thin layered blini with melted butter.. a true Royal Russian breakfast! Best eaten with sour cream, jams and honey."

Ingredients

35 m {{adjustedServings}} servings 47 cals
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Original recipe yields 20 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 47 kcal
  • 2%
  • Fat:
  • 2.4 g
  • 4%
  • Carbs:
  • 4.5g
  • 1%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 62 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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!
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Reviews

57
  1. 67 Ratings

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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 ...

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". Bl...

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 did...