Russian-Style Pancakes (Blini) Recipe – Russian Special
Blini are traditional Russian-style pancakes that are thin, soft, and slightly spongy. These delicate pancakes are often enjoyed sweet or savory, making them a versatile dish for breakfast, brunch, or special occasions. Served with sour cream, honey, jam, or even smoked salmon and caviar, blini are a delicious Eastern European staple that you’ll love to make at home.
- Prep Time10 min
- Cook Time20 min
- Perform Time30 min
- Total Time1 hr
For the Batter:
- 1 cup all-purpose flour
- 1 cup milk (warm)
- 1 large egg
- 1 tablespoon sugar (adjust for sweet or savory)
- ½ teaspoon salt
- ½ teaspoon baking soda or baking powder
- 1 tablespoon butter (melted) or vegetable oil
- ½ cup sparkling water (for extra fluffiness, optional)
For Cooking:
- 2 tablespoons butter or oil (for frying)
For Serving (Optional):
- Sour cream and jam (traditional sweet option)
- Honey or fresh berries
- Smoked salmon and cream cheese (savory option)
- Caviar and crème fraîche for a luxurious treat
Prepare the Batter:
In a large bowl, whisk together the flour, sugar, salt, and baking soda.
In a separate bowl, whisk the egg and warm milk until smooth.
Gradually add the wet ingredients into the dry, mixing until no lumps remain.
Stir in the melted butter and sparkling water (if using).
Let the batter rest for 30 minutes for a better texture (optional).
Cook the Blini:
Heat a non-stick skillet or crepe pan over medium heat.
Lightly grease with butter or oil.
Pour a small ladleful of batter into the pan, swirling to spread it thinly.
Cook for 1–2 minutes, until bubbles form and the edges lift slightly.
Flip and cook for 30 seconds to 1 minute on the other side.
Repeat with the remaining batter, stacking blini on a plate.
Serve:
Enjoy warm with sweet toppings like jam and honey, or savory toppings like smoked salmon and caviar.
Serve with tea or coffee for an authentic experience.
Recipe Notes:
For a more traditional version, use buckwheat flour instead of all-purpose flour.
For a richer taste, replace water with buttermilk or kefir.
Store leftovers in the fridge for up to 3 days or freeze for later use.
Reheat in a dry pan or microwave before serving.
