Blini Russian Style Pancakes Recipes

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TRADITIONAL RUSSIAN PANCAKES (BLINI)



Traditional Russian Pancakes (Blini) image

This traditional Russian pancakes (blini) recipe is a pearl of Russian cuisine. I use this recipe for over 15 years and my pancakes have always come out great. Fill Russian pancakes with sweet or savory fillings and eat to your heart's content.

Provided by Elena Szeliga

Categories     Breakfast

Time 40m

Number Of Ingredients 9

350 grams or 2 1/2 cups all-purpose flour (See notes below for substitutions)
1/2 teaspoon salt
3 tablespoon sugar
1/4 teaspoon baking soda
2 eggs ((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)
sunflower oil or canola oil to fry

Steps:

  • In a large bowl, mix flour, salt, sugar and baking soda. Add eggs, milk and cream. Use a paddle 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. Melt butter and add it to the batter. Blend until smooth.
  • 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!

Nutrition Facts : Calories 305 kcal, Carbohydrate 38 g, Protein 8 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 69 mg, Sodium 245 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving

RUSSIAN BUCKWHEAT BLINI PANCAKES



Russian Buckwheat Blini Pancakes image

This Russian buckwheat blini recipe is traditionally served for Maslenitsa with caviar, smoked salmon, chopped onion, eggs, sour cream, and vodka.

Provided by Barbara Rolek

Categories     Appetizer     Breakfast     Brunch     Snack     Side Dish

Time 1h40m

Yield 12

Number Of Ingredients 8

2/3 cup all-purpose flour
1/2 cup buckwheat flour
1/2 teaspoon salt
1 teaspoon yeast (instant or rapid-rise)
1 cup milk (warm)
2 tablespoons butter (melted)
1 large egg (room temperature, separated)
Garnish: toppings of choice

Steps:

  • Gather the ingredients.
  • In a large bowl, whisk together the buckwheat flour with the all-purpose flour, salt, and instant yeast .
  • Make a well in the center and pour in the milk, mixing until the batter is smooth.
  • Cover the bowl and let the batter rise until doubled, about 1 hour.
  • Stir into the batter the cooled, melted butter and the egg yolk.
  • In a separate bowl, whisk the egg white until stiff but not dry.
  • Fold the whisked egg white into the batter.
  • Cover the bowl and let the batter stand 20 minutes.
  • Heat a nonstick skillet over medium heat.
  • Drop quarter-sized dollops of dough into a pan, being careful not to overcrowd it. Cook for about 1 minute or until bubbles form.
  • Turn and cook for about 30 additional seconds.
  • Remove the finished blini onto a plate and cover them with a clean kitchen towel to keep them warm. Repeat the frying process with the remaining batter.

Nutrition Facts : Calories 76 kcal, Carbohydrate 10 g, Cholesterol 22 mg, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, Sodium 105 mg, Sugar 1 g, Fat 3 g, ServingSize 24 blini (12 servings), UnsaturatedFat 0 g

BLINI - RUSSIAN PANCAKES



Blini - Russian Pancakes image

This recipe was given to me by my Russian teacher/neighbor. It is tried and true, and my family loves it! Cooking time really depends on how many skillets you are using! Many years ago when I first started making the blini, I used 1 skillet and it took forever to use up all the batter. Now I use 4 skillets and the time goes by quickly. I have substituted coconut oil and it tastes delicious, but it tends to harden if the batter is cold. Batter can be refrigerated for later use. Serve hot with sour cream and/or jelly.

Provided by RachelAnna

Categories     100+ Breakfast and Brunch Recipes     Crepes

Time 13m

Yield 6

Number Of Ingredients 7

5 eggs
½ cup white sugar
1 pinch salt
4 cups milk
2 ½ cups flour
6 tablespoons vegetable oil
1 teaspoon vegetable oil, or as needed, divided

Steps:

  • Mix eggs, sugar, and salt together in a bowl. Add milk, flour, and oil. Mix until batter is smooth and thin.
  • Heat 2 small nonstick skillets over medium heat. Lightly oil the skillets. Pour in enough batter to just cover the bottom of each skillet. Tilt the pans to spread batter evenly.
  • Lift the blini carefully when edges start to brown, about 2 minutes. Flip and cook until the other side is browned, about 1 minute more. Stack blini on a plate.

Nutrition Facts : Calories 522.1 calories, Carbohydrate 64.3 g, Cholesterol 168 mg, Fat 22.2 g, Fiber 1.4 g, Protein 16 g, SaturatedFat 5.7 g, Sodium 151.9 mg, Sugar 24.7 g

BLINI (RUSSIAN PANCAKES)



Blini (Russian Pancakes) image

Widely popular Russian dish, especially eaten during the Maslenitsa festival in Russia. All kinds of fillings are possible--sweet or savory.

Provided by Kangaroo495

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 1h5m

Yield 8

Number Of Ingredients 10

4 ¼ cups milk
5 eggs
⅓ teaspoon salt
2 tablespoons white sugar
½ teaspoon baking soda
⅛ teaspoon citric acid powder
4 cups all-purpose flour
3 tablespoons vegetable oil
1 cup boiling water
⅔ cup butter, divided

Steps:

  • Beat together the milk and the eggs. Stir in the salt and the sugar and mix well. Add the baking soda and citric acid.
  • Blend in the flour. Add the vegetable oil and pour in the boiling water, stirring constantly. The batter should be very thin, almost watery. Set the bowl aside and let it rest for 20 minutes.
  • Melt a tablespoon of butter in a small frying pan over medium-high heat. Pick the pan up off the heat. Pour in a ladleful of batter while you rotate your wrist, tilting the pan so the batter makes a circle and coats the bottom. The blini should be very thin.
  • Return the pan to the heat. Cook the blini for 90 seconds. Carefully lift up an edge of the blini to see if it's fully cooked: the edges will be golden and it should have brown spots on the surface. Flip the blini over and cook the other side for 1 minute.
  • Transfer the blini to a plate lined with a clean kitchen towel. Continue cooking the blini, adding an additional tablespoon of butter to the pan after each 4 blini. Stack them on top of each other and cover with the kitchen towel to keep warm.
  • Spread your favorite filling in the center of the blini, and fold three times to make a triangle shape. You can also fold up all 4 sides, like a small burrito.

Nutrition Facts : Calories 524.5 calories, Carbohydrate 57.1 g, Cholesterol 153.3 mg, Fat 26.4 g, Fiber 1.7 g, Protein 14.4 g, SaturatedFat 13.1 g, Sodium 378.3 mg, Sugar 9.6 g

EASY BLINI (RUSSIAN PANCAKE)



Easy Blini (Russian Pancake) image

I love these bite-sized pancakes because they make perfect appetizers. Top blini with smoked salmon, creme fraiche, or even caviar. Add a sprig of dill and they are sure to impress. My children also love eating these plain too!

Provided by Happykat

Categories     100+ Breakfast and Brunch Recipes     Crepes

Time 17m

Yield 6

Number Of Ingredients 8

1 cup all-purpose flour
¾ teaspoon salt
½ teaspoon baking powder
¾ cup milk
2 tablespoons milk
1 large egg
1 tablespoon melted unsalted butter
1 tablespoon unsalted butter

Steps:

  • Combine flour, salt, and baking powder in a bowl.
  • Whisk 3/4 cup plus 2 tablespoons milk, egg, and 1 tablespoon melted butter together in a separate bowl. Mix into the flour mixture until batter is fully combined.
  • Heat 1 tablespoon butter in a skillet over medium-low heat. Drop batter, 1 tablespoon at a time, onto the heated skillet. Cook until bubbles form, 1 1/2 to 2 minutes. Flip and continue cooking until brown, about 1 minute more. Lay on plate lined with a paper towel to help soak up excess butter. Repeat with the remaining batter.

Nutrition Facts : Calories 139.7 calories, Carbohydrate 17.7 g, Cholesterol 44 mg, Fat 5.6 g, Fiber 0.6 g, Protein 4.4 g, SaturatedFat 3.2 g, Sodium 358.5 mg, Sugar 1.8 g

BLINI PANCAKE



Blini Pancake image

Russian bliny. Pancakes but actually not exactly... Now here's the recipe of traditional Russian blinchiki or bliny as promised. Blinchiki or bliny (blini) Russians usually cook for breakfast and eat with sour cream or jam but blinis are also good as an appetizer . In this case Russians make different fillings for blinis - the most popular fillings are meat, mushrooms, cottage cheese etc. etc. Foreigners know our Russian bliny in their Royal variation - with caviar but telling you the truth Russians are hardly ever eat bliny (blini) with caviar, just in case to impress somebody! There are also many blini recipe variations, somebody make blinis batter with yeast but I prefer to cook them without adding yeast. Taste is pretty similar but it's just about to save time. Blini recipe as well as ingredients are almost same as pancakes recipe but has some difference in preparation.

Provided by TasteRussian

Categories     Breakfast

Time 22m

Yield 15-20 blinys, 4-5 serving(s)

Number Of Ingredients 8

200 ml kefir
250 -300 ml milk
2 eggs
2 tablespoons sugar
1 pinch salt
1 teaspoon baking soda (slaked in vinegar)
2 -3 tablespoons vegetable oil (refined) or 2 -3 tablespoons sunflower oil (refined)
4 -5 tablespoons flour

Steps:

  • In a medium bowl whisk kefir, eggs, salt and sugar, 1-2 minutes would be enough, just to blend the ingredients.Add 4-5 tablespoon flour and blend well.
  • Measure a teaspoon of a baking soda (may be a bit less, not a big deal) and pour it into a tablespoon, slake baking soda with a vinegar (about a half teaspoon) and add fizzy mixture to batter. Whisk just a little bit. Mixture should have a sour cream consistence.
  • Now add milk and whisk well (2-3 more minutes), pour 2 tablespoon oil, stir by spoon or whisk and the batter is ready. It should be a bit stiffer as milk/kefir consistency.
  • Heat the frying pan with 1-2 tablespoon of oil, ladle (usually 1 non full soup ladle per one blinchik) the batter and pour into hot pan. Tilt the pan rapidly to spread the batter out evenly. It's OK if there are some places here and there on the pan left uncovered , it's much worse if you ladle more batter. Your blinchik should be VERY thin!
  • When the edges are crisp looking (1-1.5 minutes approximately) slide a spatula carefully under the blin or just hook the edge of blin with a knife and flip it over by hands. Cook for about 1 minute on the other side.
  • Eat the first one by yourself as it usually looks unattractively :) As the saying goes, you must spoil before you spin!
  • There is a saying in Russia as the first blin is always poor, the second one you should give to your friends and only the third one is yours. When all of your blini are fried and if any of them are still left uneaten you may serve them with sour cream or your favorite jam! Enjoy!

Nutrition Facts : Calories 187.7, Fat 11.5, SaturatedFat 3.1, Cholesterol 101.5, Sodium 419, Carbohydrate 15.3, Fiber 0.2, Sugar 6.4, Protein 6

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