Author Topic: Russian Blini or Russian Pancakes  (Read 4091 times)

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Russian Blini or Russian Pancakes
« on: August 25, 2010, 10:31:00 PM »
We know it as blinis, blini is actually the plural form of Russian blin. One blin, many blini. No one can eat just one blin, it is too tasty!

Ingredients for Easy Basic Blini Recipe.

3 eggs
1 cup of white sugar
1/3 teaspoon of salt
1/3 teaspoon of soda
1 cup all-purpose flour
2 1/2 cups milk or 2 cups of milk and 1/2 cup of buttermilk
1 or 2 tablespoon vegetable oil, depends on your taste
1 stick of butter or 4 oz or 1/2 a cup


In a medium bowl, whisk together the eggs, sugar, salt and soda.
Sift the flour into the other bowland stir in the milk. Mix until smooth and well blended. Then stir in all together. The batter should be thin.
Heat a griddle or skillet over medium heat. Lightly butter the pan. 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! Enjoy it.

Some tips:

Using 1 or 2 tablespoon of batter per blin, cook for about 1 1/2 minutes on the first side, until golden brown. Turn them when they are dry and slightly bubbly around the edges. Cook another 30 seconds or so.

Recoat the skillet with butter each time.

Make-ahead directions:
Blini can be prepared a day or two ahead of time, refrigerated, and warmed to room temperature before serving.

Russians have a proverb:
"The first blin is a lump." It's equivalent to our "Practice makes perfect". When you start to fry a batch of blinis, don't worry if the first one or two don't turn out perfectly. Once you get the right temperature in the pan, as with most batter products, the result is consistent.

To make each one:
Preheat the pan each time you are ready for the next blin. When the butter starts sizzling (almost at once) pour the batter into the pan. If you cook it one by one.

You can tell that the blin is ready to turn over by three separate pointers: the bubbles on top have burst (they're smaller than on a crumpet); the batter in the centre is almost dry; the top edge has cooked. Don't expect the blini to puff up.
Then thiner then better.

If you have the pan at the right temperature, each one takes 2 minutes to fry. It should be golden brown on both sides, but one will have the popped bubbles and the other will be flat.

Blini should always be presented to the customer warm. You can prepare the blini in advance of service and reheat them, but they should be eaten the same day. They also freeze well. You can keep a back-up batch in the freezer, wrapped in pairs.

Better eat it all right a way!


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Russian Blini or Russian Pancakes or French Crepes
« Reply #1 on: August 30, 2010, 07:59:01 PM »
You are Welcome to post your own recipe here.


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Re: Russian Blini recipe
« Reply #2 on: November 05, 2010, 12:43:04 AM »
I put my Blini recipe in the Maslenitsa topic:


It is very similar to your recipe, but I don't put so much sugar.
« Last Edit: November 05, 2010, 12:46:46 AM by Admiral_Kolchak »