Russian Blintsi

Submitted by William Uncle Bill

"These Blintsi are a light type of very thin pancake. They have been a tradition in our Russian family for over 100 years."

 

• Ready In: 30mins
• Ingredients: 10
• Yields: 24 blintsi
• Serves: 12

ingredients

• 3 cups whole milk, homogenized
• 1 1⁄2 cups all-purpose flour
• 1 teaspoon salt
• 3 large eggs
• 2 tablespoons granulated sugar
• 1⁄2 teaspoon baking soda
• 3 tablespoons butter, melted
• 3 teaspoons baking powder
• 2 tablespoons vegetable oil, for rub on fry pan
• 1⁄2 cup butter, melted,for rub on pancakes

directions

1. 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.
2. Add salt and mix well.
3. Add 1 egg at a time and beat well to mix after each addition.
4. Add sugar and beat again.
5. Add 3 tablespoons melted butter and beat again.
6. Mix baking soda in about 1 tablespoon of milk, add to batter and lightly beat again.
7. Add baking powder and mix lightly until blended.
8. Let batter sit for about 5 minutes before using.
9. Batter consistency should be like whipping cream.
10. Preheat a 10 inch heavy bottom, shallow fry pan to medium-high heat.
11. Rub fry pan with vegetable oil before cooking each blintsi.
12. Pour about 1/2 cup batter onto fry pan and quickly spread over fry pan by shaking fry pan in a circular motion.
13. Cook until edges just start to brown and lightly curl, about 1 minute.
14. Turn blintsi over and cook an additional 15 to 20 seconds.
15. Adjust heat temperature to suit the type of fry pan you are using.
16. Remove blintsi from fry pan, fold in half and wipe blinsti with melted butter.
17. 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.
18. Serve with syrups or jams of your choice.
19. If desired, use chopped fresh strawberries or blueberries along with a dollop of sour cream, or plain yogurt or whipping cream.
20. You can also simply sprinkle blintsi with lemon juice and some sugar.
21. Refrigerate any unused blintsi.
22. 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.

Reviews

[Remington1000]

This is a fabulous recipe that is well received by the Russian boys that are staying with our family. Easy to make and very similiar to what they are used to.

 

[Glory822]

I cannot wait to give this a try. I have had similar at party's given by Russian friends. Something I will try that i have seen them do, is fill them with sweetened cream cheese and topped with cherries and sour cream! OMG! This has made me so hungry.

 

[Chef Doozer]

We really enjoyed these as a dessert to a Russian meal we served last night. I was a bit worried about the batter being so thin and runny, but it turned out perfect. We liked the blintsi's the best with butter and powdered sugar inside of them. Thanks for posting this recipe!

 

[ruskicuti]

this is a nice recipe thank you it is relly good with black caviar it was eazy to make this is kinda simular to my famliys recipe karasho spasiba

 

[JackandDawn]

These are really good, but I like instead of butter some pork salt to grease the pan. To me it just gives it that true Russian falvor.... most people can't tell the difference, but after eating Blini for almost every morning for 2 years I can tell the difference...... I suggest serving them warm with honey.... American Sourcream is just not the same as Russian SC....... Also really good with Leomone juice and sugar.... I always mix my lemon juice with a little water to dilute the kick.... That is just me though my family all use straight lemon juice...... this is about as good as you get though