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Russian Bliny (Thin Pancakes) with wheat flour, milk and eggs — Russia recipeRussiaRussia
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Russian Bliny (Thin Pancakes)

🌿Vegetarian⚡Quick

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
Minutes
👥
5
Servings
🔥
250
kcal
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IngredientsInstructionsCommentsRelated Recipes

Key Ingredients

wheat flourmilkeggs

What you'll need

Ingredients

How to make it

Instructions

  1. 1

    Beat eggs with sugar and salt until lightly foamy.

  2. 2

    Add half the milk and stir. Gradually sift in the flour, whisking constantly to avoid lumps. The batter should be thick at this stage.

  3. 3

    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.

  4. 4

    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.

  5. 5

    Cook 1–2 minutes until edges are golden and the surface bubbles and sets, then flip and cook another 30–60 seconds.

    Russian Bliny (Thin Pancakes) — step 5
  6. 6

    Stack finished bliny, brushing each one with butter. Serve with sour cream, jam, or honey.

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Frequently Asked Questions

Why do my blinchiki (Russian pancakes) tear when I flip them?

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.

What fillings work best with blinchiki?

Sweet fillings like cottage cheese with sugar, jam, or fresh berries are classic. For savoury options try minced meat, mushrooms with onions, or smoked salmon with cream cheese.

Can I make blinchiki batter without eggs?

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.

How do I store and reheat blinchiki?

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.

How do I prevent the first blinchik from sticking?

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.