Blini (Pancakes) with Milk

Blini (Pancakes) with Milk

Blini (pancakes) are a staple of the Russian cuisine. They can be made in different ways: with milk, buttermilk, whey or simply water.

Oxana Putan
For 15-18 pancakes:
1 cup milk
1 cup water
1 cup and 2 tablespoons flour
2 eggs
1 teaspoon salt
2 tablespoons sugar
5 tablespoons vegetable (sunflower) oil
1 teaspoon baking powder
Butter to taste

Some recipes include eggs, others are eggless but contain yeast (these are typically made during Lent). They can be eaten either smothered with butter, sour cream or various jams and/or fruit preserves, or wrapped around sweet or savory fillings: meat, cottage cheese, berries or fish.

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The recipe we offer here is very simple with fool-proof proportions.

Crack the eggs into a deep bowl. Add the salt and sugar.

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Pour in the milk and water.

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Stir with a whisk.

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Measure the flour with the same cup that was used for the milk and water.

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Pour a full cup of the flour into the same bowl.

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Add another 2 tablespoons of the flour.

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Stir the liquid batter well with a whisk making sure there are no lumps.

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If there are stubborn lumps, strain the batter through a colander.

Add the baking powder.

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Stir well to combine.

Pour in the oil and mix well again.

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Set the batter aside for 10-15 minutes.

Place a frying pan onto the stove and heat it.

Grease the pan with a bit of the oil.

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Continue heating the pan with the oil for about half a minute; then use a paper towel to wipe the excess oil from the pan.

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Using a medium ladle, pour the batter into the center of the pan and tilt the pan to the right and left so that the batter covers the whole surface of the pan.

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If the pancake comes out too thick, adjust the amount of batter in the ladle. By the time you’re making your third pancake, you’ll know exactly how much batter you should scoop.

As soon as the batter is spread equally in the hot pan, put it back on the stove.

Cook until the bottom side of the pancake changes color (you won’t see the raw batter) and the edge turns golden-brown.

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Slide a thin spatula under the edges of the pancake first, then move it under the center and flip the pancake over in one swift motion.  

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It will cook faster on the reverse side.

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When each pancake is done, take out of the pan and stack onto the previous ones.  

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Immediately pour the next portion of the batter into the pan.  

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If you wish, swirl a small piece of butter over each hot pancake.

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After each 3-4 pancakes, wipe the pan with the same paper towel you used to blot the excess oil earlier.

If using a gas stove, cook over the smallest burner regardless the size of the frying pan. If your stove is electric, match the size of the burner to the diameter of your pan.

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Serve hot.

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