Perfect thin blini are delicate, golden, and wonderfully versatile, ready to be rolled with sweet or savory fillings for a special breakfast. This batter comes together in minutes and cooks into lacy, tender pancakes that release from the pan on their own. If you love blini, you will also enjoy our Potato Blini Rolls with Green Onion.
Ingredients
- 225 g (1 3/4 cups) flour
- Pinch of salt
- 40 g (3 tbsp) sugar
- 3 eggs
- 500 ml (2 cups) warm milk
- Vanilla extract, to taste
- 40 g (3 tbsp) vegetable oil or melted butter
Instructions
- Mix the flour, salt, and sugar; make a well. Add the eggs and stir. As it thickens, gradually whisk in the warm milk. Finish with the remaining milk, then the oil and vanilla.
- The pan needs no greasing — the blini release on their own.
- Flour varies: if they tear, add flour; if too thick, add milk.
Tips
- Use warm milk for a smooth, lump-free batter, and let it rest briefly if you have time.
- Keep the pan at medium heat and pour a thin layer, swirling quickly for even blini.
- For another blini idea, try our Savory Cheese and Herb Blini, and find pancake guidance at Allrecipes.
Nutrition: per 100 g: 297 kcal, protein 24 g, fat 8 g, carbs 34 g.