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Blini, the iconic thin pancakes of Russia, these golden rounds of deliciousness have been enjoyed for centuries, appearing at festive celebrations, family meals, and even as a symbol of the sun during pre-Christian rituals.
Blini’s versatility and universal appeal make them a cornerstone of Russian cuisine, enjoyed plain or filled with a variety of sweet and savoury toppings. Their warm, comforting flavours make them as suitable for a casual breakfast as they are for an elaborate holiday feast.
What Is Blini?
Blini are thin, crepe like pancakes that serve as a blank canvas for a wide range of flavours. They’re typically made from a simple batter of flour, eggs, milk, and a pinch of salt, though traditional recipes sometimes incorporate buckwheat flour for a nuttier flavour and darker hue.
Once cooked, these delicate pancakes are soft, pliable, and slightly golden, perfect for wrapping around fillings or layering with toppings.
In Russia, blini are often associated with Maslenitsa, a weeklong festival that marks the end of winter. During this time, they’re consumed in abundance, symbolizing the sun with their round shape and golden colour.
They can be served with sour cream, smoked salmon, caviar, or honey, depending on the occasion or personal preference. This adaptability has made blini a cherished dish for both everyday meals and special celebrations.
Ingredients and Taste
Blini rely on simple ingredients, yet their flavour is anything but plain. Traditional recipes use all-purpose flour, milk, eggs, and a touch of butter to create a smooth, slightly elastic batter. The batter is cooked in a hot, lightly greased pan, producing thin pancakes with delicate, lacy edges. The flavour is mild and buttery, making them an excellent base for a variety of toppings.
When served plain, blini are soft and slightly sweet, with a gentle richness from the butter. Sweet toppings like jam, honey, or sweetened condensed milk enhance this natural sweetness, creating a dessert like experience.
On the savoury side, toppings such as sour cream, smoked fish, or salty caviar add depth and complexity, balancing the blini’s subtle flavour. The versatility of blini is one of their greatest strengths, offering endless possibilities to suit any palate.
A Taste of History
Blini’s history is as rich as their flavour, stretching back to ancient Slavic traditions. They were originally prepared as a ritual food to celebrate the arrival of spring, symbolizing the warmth and renewal of the sun.
This connection to nature and the seasons made them an essential part of Maslenitsa, a festival that predates Christianity. After the adoption of Christianity in Russia, blini continued to play a prominent role in celebrations, particularly during Easter and other religious holidays.
Over time, blini became a staple of everyday Russian life, evolving from a ceremonial dish to a versatile food enjoyed across all walks of life. Their popularity spread far beyond Russia’s borders, with variations appearing in Eastern European and Scandinavian cuisines.
Today, blini remain a cherished part of Russian culture, celebrated for their ability to bring people together around a shared table.
Blini (Russian Thin Pancakes) Recipe
Serves: 4 people
Ingredients:
For the Batter:
- 2 cups (500 ml) whole milk, lukewarm
- 1 cup (125 g) all-purpose flour
- 2 large eggs
- 2 tbsp granulated sugar
- 1/4 tsp salt
- 2 tbsp unsalted butter, melted (plus more for cooking)
- 1 tsp vegetable oil (optional for greasing the pan)
For Serving:
- Sour cream
- Caviar, smoked salmon, or jam
- Fresh dill or lemon slices (optional)
Directions
To begin, prepare the batter. In a large mixing bowl, whisk together the eggs, sugar, and salt until the mixture becomes pale and slightly frothy. This ensures the blini will have a smooth texture and a touch of sweetness.
Gradually add lukewarm milk to the egg mixture while continuing to whisk. This helps prevent lumps when adding the flour. Ensure the milk is not too hot, as it could cook the eggs prematurely.
Sift the flour into the bowl in small increments, whisking continuously to create a smooth batter. Avoid over mixing; a few small lumps are acceptable. The consistency should be similar to heavy cream. Cover the batter with a clean cloth and let it rest for 20–30 minutes at room temperature.
After resting, stir in the melted butter. This adds richness and prevents the blini from sticking to the pan. If the batter thickened while resting, add a splash of milk to return it to pouring consistency.
Preheat a non-stick or cast iron skillet over medium heat. Lightly grease the pan with butter or a small amount of vegetable oil. To test readiness, sprinkle a few drops of water onto the skillet, if they sizzle and evaporate, the pan is ready.
Using a ladle, pour a small amount of batter (about 2–3 tbsp) into the centre of the pan. Quickly tilt and swirl the pan to spread the batter into a thin, even layer. Cook for 1–2 minutes or until the edges begin to lift and the underside is golden brown.
Flip the blin using a thin spatula and cook the other side for another 30–60 seconds until lightly browned. Transfer the cooked blin to a plate and cover it with a clean kitchen towel to keep warm. Repeat with the remaining batter, greasing the pan as needed.
Serve the blini warm with a selection of toppings. For a savoury option, pair with sour cream, caviar, smoked salmon, or fresh dill. For a sweet version, spread jam or honey over the blini. Fold or roll the pancakes for an elegant presentation. Accompany with hot tea or a squeeze of fresh lemon for an authentic Russian experience.
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