Blini

Russian Blini (Yeasted Pancakes)

Light, thin, and slightly tangy, these yeasted pancakes are a cornerstone of the Maslenitsa festival. Traditionally served with sour cream, smoked fish, caviar, or jam.

Prep

20 min

Cook

90 min

Total

110 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •200 g (1½ cups) all-purpose flour
• •500 ml (2 cups plus 2 tbsp) whole milk, lukewarm
• •7 g (2¼ tsp) active dry yeast, one standard sachet
• •2 whole (2 large) eggs
• •1 tbsp granulated sugar
• •0.5 tsp (½ tsp) fine salt
• •2 tbsp unsalted butter, melted, plus extra for greasing the pan
• •250 g (1 cup) sour cream, full-fat, for serving
• •0.5 tsp (½ tsp) vegetable oil, neutral, for the batter

Steps

1. 1 Bloom the yeast: In a small bowl, stir 50 ml of the lukewarm milk with the sugar and yeast. Let stand for 8 to 10 minutes until foamy on top. Discard if it does not foam.
2. 2 Whisk the eggs in a large bowl, then whisk in the remaining 450 ml of lukewarm milk, the bloomed yeast, the salt, and the melted butter.
3. 3 Sift the flour over the wet mixture and whisk until smooth. The batter should resemble thin heavy cream. Stir in the vegetable oil.
4. 4 Cover the bowl with a clean kitchen towel and set in a warm, draft-free spot for 60 to 75 minutes, until the batter is bubbly and has nearly doubled in volume.
5. 5 Stir the batter gently with a whisk to deflate; do not beat it back to full volume. The texture should still feel airy.
6. 6 Heat an 8-inch (20 cm) non-stick or cast-iron skillet over medium-high heat. Lightly grease with butter using a folded paper towel; wipe excess so the surface is just slick.
7. 7 Pour about 45 ml (3 tbsp) of batter into the pan and quickly swirl to coat the bottom in a thin, even layer.
8. 8 Cook for 60 to 90 seconds, until the surface looks dry and the edges lift and turn lightly golden. Flip with a thin spatula and cook 20 to 30 seconds more. (Eggs are fully cooked once the blini is set throughout with no wet batter; aim for an internal temperature of 74°C / 165°F if unsure.)
9. 9 Stack the finished blini on a plate, covering with a clean towel to keep them soft and warm. Repeat with remaining batter, re-greasing the pan as needed.
10. 10 Serve hot, rolled or stacked, with a generous spoonful of sour cream and accompaniments such as smoked salmon, caviar, pickled herring, or fruit preserves.