Traditional Russian Pancakes (Blinchiki)
User Reviews
4.9
Traditional Russian Pancakes (Blinchiki)
Description
The Traditional Russian Pancakes (Blinchiki) recipe uses all-purpose flour combined with salt, sugar, baking soda, eggs, warm milk, cream, and melted butter to create a smooth batter just thicker than cream. The pancakes are formed by quickly tilting the pan to evenly spread the batter, resulting in thin, evenly cooked pancakes with lightly browned edges and a porous texture. They are flipped once the surface becomes porous and the edges turn golden, then cooked for a shorter time on the second side to keep them tender. The recipe yields enough pancakes to serve multiple people and suggests keeping cooked pancakes warm in a low-temperature oven until ready to serve.
Blinchiki can be served with a variety of traditional fillings such as minced meat, cheese, smoked salmon, or sweet options like jams, sweetened cheeses, and berries. The batter and cooking technique allow flexibility for gluten-free or vegan modifications by substituting flours and liquids accordingly.
The recipe can be stored covered in the refrigerator for about three days or frozen up to three months. To reheat, bring to room temperature and warm in the microwave or a pan in small batches.
Ingredients
- 350 grams or 2 1/2 cups all-purpose flour See notes below for substitutions
- 1/2 teaspoon salt
- 3 tablespoon sugar
- 1/2 teaspoon baking soda
- 2 egg see notes below for substitutions
- 800 ml or 3 1/3 cups milk warmed (see notes below for substitutions)
- 100 ml or 1/2 cups cream for lower calories intake use warm water
- 5 tablespoons butter for lower calories intake use warm water instead, melted
- sunflower oil or canola oil; to fry
Instructions
- In a large bowl, mix flour, salt, sugar and baking soda. Add eggs, milk, cream and melted butter. Use a whisk attachment of your mixer or food processor to mix the batter until smooth. The consistency of the batter should be a bit thicker than cream with no lumps.
- Heat two pans over high heat. Pour a tiny bit of sunflower oil in both pans (you can use a silicon brush to spread it). Use a scoop or a ladle to pour the batter in the middle of the pan. Acting quickly, tilt the pan from side to side while pouring, forming a circle with the batter.
- Flip the pancake over with a thin spatula, after the surface looks porous and sides are golden. Fry for half of the time you fried the first side. Repeat with the rest of the batter.
- You might want to put them in the warm oven (not warmer then 70 °C/160 °F) to keep them hot before serving. Enjoy!
Notes
- Store cooked blini covered in the fridge for up to three days or freeze for up to three months.
- Reheat frozen blini by bringing to room temperature and warming in the microwave or a pan.
- Use multiple pans to speed up cooking when making large batches.
- Traditional savory fillings include minced meat, cheese, smoked salmon, and caviar; sweet fillings include jams, condensed milk, berries, and sweetened cottage cheese.
- For gluten-free blini, substitute buckwheat flour equally.
- To make vegan blini, use dairy-free milk and a flax egg substitute.
- Lighten the recipe by replacing cream and butter with warm water.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings (about 40 pancakes)
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Calories | 272kcal | 14% |
| Carbohydrates | 31g | 10% |
| Protein | 8g | 16% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 69mg | 23% |
| Sodium | 146mg | 6% |
| Potassium | 181mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 499IU | 10% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 117mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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