Russian Blinis – The most delicious recipe in the world
There is one anecdote I have kept in mind about blinis – The russian pancakes:
The thinner a blinchik (pancake), the better it tastes.A russian relative about blinis
The more children you have, the thinner it becomes.
- Blinis are a very popular recipe among families. It can be made quickly and with few ingredients and tastes amazing to everyone!
- With a thin pancake, the toppings take centre stage – So the taste of the pancake becomes secondary.
- The more kids you have, the more you have to bake as the pancakes eat up so quickly. That’s why the individual pancakes were baked thinner and thinner, so that more pancakes come out of the same amount of batter.
Even though it is a very simple and delicious recipe, it was not cooked as often as I would have liked in my childhood. I’m still not quite sure whether it was because of the effort involved in making the pancakes. or whether it was cooked so rarely because it was considered a stopgap when there weren’t many ingredients in the house.
However, I now bake blinis about once a month. This month we had white asparagus with pancakes, ham and hollandaise sauce. But there are only two of us at the moment and the effort and number of pancakes for two people is really manageable. For more than 4 people, the pancakes can be baked much faster in two pans. You can also make them yourself with good concentration and calm. Alternatively, of course, someone can help 😉
My parents usually served blinis with ham, red caviar or sour cream and jam. So there was always something salty and sweet with the blinis. In fact, my husband and I have been eating pancakes mainly with hearty dishes lately. Either as mentioned with asparagus and ham or with spinach. We only have the sweet side toppings for breakfast or as a snack between meals when we have a lot of pancakes left over from the day before.
Blinis – Russian Pancakes
- 500 ml Milk
- 3 Eggs
- 0.5 tsp Salt
- 2 tbsp Sugar
- 200 g Flour
- Beat the eggs with the sugar and salt.
- Add a little milk and stir well.
- Now alternately add flour and some of the remaining milk to the batter and stir well.
- Leave the batter to stand for a short time and in the meantime heat a pan with a little oil.
- Now pour just enough batter into the pan so that you can barely spread it out in the pan with a swirling motion.
- Make sure that the temperature is not too high, otherwise they will burn too quickly.
- As soon as the pancake is light brown / golden brown on the underside, you can flip it over and fry it from the other side.
- After placing the pancake on a plate, brush the edge with a little butter. This will keep it crispy.
The great thing about pancakes is that you can really choose lots of different toppings. I can really recommend sour cream with sweet red jam. The combination is divine! Blinis with salmon and a light orange-mustard sauce are also delicious. The choice is truly endless, so pancakes are a treat for everyone.
What is your favourite topping?
Until next time,