Blini
Thin, lacy pancakes made with milk and fried one at a time in a hot pan, then brushed with butter and stacked. Eaten rolled around sour cream, jam or honey — and by the dozen during Maslenitsa, the week before Lent.
Ingredients
- milk — 500 ml
- eggs — 3 pcs
- all-purpose flour — 200 g
- sugar — 2 tbsp
- salt — 0.5 tsp
- sunflower oil — 2 tbsp
- sunflower oil, for the pan — 1 tbsp
- butter, for brushing — 40 g
- sour cream, to serve — 150 g
Instructions
- Whisk the eggs with the sugar and salt, then whisk in half the milk.
- Add the flour and whisk into a thick, smooth batter, then whisk in the rest of the milk and the oil; the batter should be as thin as single cream.
- Leave the batter to rest for 20 minutes.
- Heat a 22–24 cm frying pan well and wipe it with a little oil on a paper towel.
- Pour in a small ladle of batter, tilting the pan at once so it runs into a thin, even layer, and fry for 1 minute until the edges are lacy and golden.
- Turn the blin with a spatula and fry the other side for 30 seconds, then slide it onto a plate and brush with butter.
- Repeat with the rest of the batter, stirring it each time and stacking the blini, and serve warm with sour cream, jam or honey.