Russia · Flour and Confectionery Products · Vegetarian
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.
40 min 250 kcal 5 serves Medium🌿Vegetarian🇷🇺Russia★★★★☆4.4· 5 reviews
Ingredients
ServingsMetric
- 500 mlmilk
- 200 gwheat flour
- 2 eggs
- 2 tbspsugar
- ½ tspsalt
- 2 tbspvegetable oil
- ½ tspbaking soda
- ½ tsplemon juice
- vegetable oil for frying
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.
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Comments (1)
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.