Russian Pancakes – Blini

One of the most familiar traditional Russian foods include blinis (thin, yeast-risen pancakes traditionally made with buckwheat flour) and pirozhki (sweet or savory turnovers). And let’s not forget Caspian caviar and beef stroganoff. Cucumbers, sour cream and mushrooms are also important ingredients, as are dill, horseradish and pickled vegetables.

“Thin layered blini with melted butter.. a true Royal Russian breakfast! Best eaten with sour cream, jams and honey.”


  • 2 eggs
  • 10 gm white sugar
  • 2 gm salt
  • 60 gm all-purpose flour
  • 590 ml milk
  • 15 ml vegetable oil
  • 15 gm butter


  • In a medium bowl, whisk together the eggs, sugar, and salt. Sift the flour into the bowl, and stir in along with the milk. Mix until smooth and well blended. The batter should be thin.
  • Heat a griddle or skillet over medium heat. Lightly oil the pan or spray with cooking spray. 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.

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