Russian Bliny (Thin Pancakes)
Classic Russian thin crepes made with milk, eggs, and baking soda for a light, lacy texture. Versatile and beloved, they are served with sour cream, jam, butter, or honey.
Ingredients
- 500 mlmilk
- 200 gwheat flour
- 2 eggs
- 2 tbspsugar
- 0.5 tspsalt
- 2 tbspvegetable oil
- 0.5 tspbaking soda
- 0.5 tsplemon juice
- vegetable oil for frying
- 30 gbutter for brushing
Method
- Beat eggs with sugar and salt until lightly foamy.
- Add half the milk and stir. Gradually sift in the flour, whisking constantly to avoid lumps. The batter should be thick at this stage.
- Pour in the remaining milk and stir. Add vegetable oil. Mix baking soda with lemon juice in a spoon until it fizzes, then add to the batter. Mix well. Let the batter rest for 15–20 minutes at room temperature.
- Heat a skillet over medium heat and grease lightly with oil. Pour a small ladleful of batter, tilting the pan in a circle to spread into a thin even round.
- Cook 1–2 minutes until edges are golden and the surface bubbles and sets, then flip and cook another 30–60 seconds.
- Stack finished bliny, brushing each one with butter. Serve with sour cream, jam, or honey.
FAQ
The batter is likely too thick or the pan not hot enough. Thin the batter with a little water or milk and make sure the pan is well-oiled and properly heated before pouring.
Sweet fillings like cottage cheese with sugar, jam, or fresh berries are classic. For savory options try minced meat, mushrooms with onions, or smoked salmon with cream cheese.
Yes — replace eggs with a tablespoon of flaxseed meal per egg mixed with three tablespoons of water. The blini will be slightly less elastic but still delicious. Oat milk also works well.
Stack cooked blini with parchment between layers and refrigerate for up to 2 days. Reheat in a dry pan over low heat for 1–2 minutes per side, or briefly in the microwave covered with a damp cloth.
The first one almost always sticks — it is called the test pancake in Russian tradition. Use it to gauge pan temperature and oil level, then your subsequent blini should release cleanly.
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Comments (2)
Великолепный рецепт. Делал по рецепту, все получилось!
The batter for Russian bliny must rest for at least 30 minutes — the flour needs time to fully hydrate. I make it the night before and it produces noticeably thinner, more elastic crepes. And the first pancake really is always the worst — it seasons the pan.