Traditional Russian Blini
Experience the authentic taste of Eastern Europe with this Traditional Russian Blini recipe—a delicate, yeast-raised pancake that’s soft, thin, and irresistibly versatile. Made from a rich mixture of all-purpose flour, milk, eggs, and butter, these golden discs are a staple of Russian cuisine, perfect for any occasion. The recipe’s light yet flavorful batter is left to rise, creating a subtle tanginess that pairs beautifully with both sweet and savory toppings like sour cream, caviar, jam, or honey. Quick to prepare and easy to cook, these classic blini are an essential addition to your cookbook, offering a taste of old-world charm in just under an hour. Whether for breakfast, brunch, or a festive gathering, these Russian-style pancakes will delight everyone at the table. Keywords: Traditional Russian Blini, Russian pancakes, authentic blini recipe, versatile toppings, yeast-raised pancakes.
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 500 ml milk
- 250 ml water
- 2 large eggs
- 1.5 tablespoons granulated sugar
- 0.5 teaspoons salt
- 7 grams yeast
- 50 grams unsalted butter
- 2 tablespoons vegetable oil
Instructions
In a small saucepan, warm the milk until it is just lukewarm (about 37°C or 98°F). Remove from heat.
In a large mixing bowl, dissolve the yeast and sugar in warmed milk. Let it sit for 5-10 minutes until the mixture becomes frothy.
In another bowl, beat the eggs thoroughly, then add them to the yeast mixture, incorporating well.
Add the flour, salt, and water to the mixture gradually, stirring continuously to avoid lumps.
Melt the butter and add it to the batter along with vegetable oil. Mix until all ingredients are well combined and the batter is smooth.
Cover the bowl with a clean kitchen towel and let the batter rise in a warm place for about 1 hour until it has doubled in size.
Once the batter has risen, heat a non-stick skillet over medium-high heat. Lightly grease the skillet with a small amount of vegetable oil.
For each blin, ladle a small amount of batter into the skillet, tilting it with a circular motion to cover the surface evenly.
Cook each blin until the edges begin to lift and small bubbles form on the surface, about 1-2 minutes. Flip it over and cook for another minute until golden.
Transfer the cooked blini to a plate and cover with a towel to keep them warm. Repeat with the remaining batter.
Serve warm with a variety of toppings such as sour cream, caviar, jam, or honey.
Nutrition Facts
Calories |
2005 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.5 g | 119% | |
| Saturated Fat | 38.7 g | 194% | |
| Polyunsaturated Fat | 17.2 g | ||
| Cholesterol | 529 mg | 176% | |
| Sodium | 1545 mg | 67% | |
| Total Carbohydrate | 238.0 g | 87% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 44.8 g | ||
| Protein | 58.7 g | 117% | |
| Vitamin D | 7.7 mcg | 39% | |
| Calcium | 763 mg | 59% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 1288 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
