Russian Blintsi

READY IN: 30mins
YIELD: 24 blintsi




  • In a large bowl, add milk then mix in flour half a cup at a time, beating well with an electric mixer after each addition or until mixture is well blended and smooth.
  • Add salt and mix well.
  • Add 1 egg at a time and beat well to mix after each addition.
  • Add sugar and beat again.
  • Add 3 tablespoons melted butter and beat again.
  • Mix baking soda in about 1 tablespoon of milk, add to batter and lightly beat again.
  • Add baking powder and mix lightly until blended.
  • Let batter sit for about 5 minutes before using.
  • Batter consistency should be like whipping cream.
  • Preheat a 10 inch heavy bottom, shallow fry pan to medium-high heat.
  • Rub fry pan with vegetable oil before cooking each blintsi.
  • Pour about 1/2 cup batter onto fry pan and quickly spread over fry pan by shaking fry pan in a circular motion.
  • Cook until edges just start to brown and lightly curl, about 1 minute.
  • Turn blintsi over and cook an additional 15 to 20 seconds.
  • Adjust heat temperature to suit the type of fry pan you are using.
  • Remove blintsi from fry pan, fold in half and wipe blinsti with melted butter.
  • Although the blinsti taste best if served immediately, you can cook them ahead of time and place in a preheated 275 F oven to keep warm.
  • Serve with syrups or jams of your choice.
  • If desired, use chopped fresh strawberries or blueberries along with a dollop of sour cream, or plain yogurt or whipping cream.
  • You can also simply sprinkle blintsi with lemon juice and some sugar.
  • Refrigerate any unused blintsi.
  • To reheat again, place in a microwave-safe dish and microwave on HIGH (full power) for about 15 seconds for each one, or place them in a preheated 400 F oven for about 5 minutes.