Blinchiki (thin pancakes)

Name: Blinchiki (thin pancakes)
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Russian
Ingredients: 500ml Milk; 2 large Eggs; 200g All-purpose Flour; 1 tbsp Granulated Sugar; 1/2 tsp Salt, fine; 2 tbsp Neutral Oil, sunflower oil is traditional; 1 1/2 tbsp Neutral Oil, or unsalted butter (for greasing); Some Sour Cream, smetana; Some Jam, or honey; Some Sweetened Condensed Milk

Blinchiki are thin, lacy Russian pancakes with tender centers and crisp edges — light enough to eat by the dozen yet substantial when filled. Serve them warm rolled or folded with sour cream, jam, or a drizzle of sweetened condensed milk for a simple, irresistible treat.

Blinchiki are thin, lacy Russian pancakes with tender centers and crisp edges — light enough to eat by the dozen yet substantial w... Show more

Traditional Russian Recipe

Health Grade

C · Balanced

Rating

4.3

Time

50 min

Price

0,15 €

Calories

386 kcal

vegetarian

low calorie

quick

easy

Method

Make the batter

In a large bowl, whisk together the milk, eggs, granulated sugar, and fine salt until the eggs are fully broken up. Add the all-purpose flour a little at a time, whisking after each addition so the batter stays smooth instead of lumpy. Whisk in 2 tablespoons of neutral oil, then set the rest aside for the pan. The batter should be thin, glossy, and pourable, like heavy cream.

Rest the batter

Let the batter rest for 15 minutes so the flour hydrates and the pancakes cook more evenly. If it thickens while sitting, whisk in a little more milk until it flows easily off the whisk.

Heat the pan

Set a skillet over medium heat and let it warm until a drop of batter sizzles right away. Wipe the surface with a very thin film of the remaining oil, then blot away any extra so the pan only looks lightly glossy.

Cook the pancakes

Pour in a small ladleful of batter and immediately tilt and swirl the pan so the batter covers the bottom in a paper-thin layer. Cook until the top looks set, the edges start to lift, and the underside is pale golden, then flip and cook the second side just until it picks up a little color. Transfer each pancake to a plate and stack them, covering the pile loosely with a clean towel so they stay soft; if the pan starts to look dry, wipe on a tiny bit more oil between pancakes.