Bliny

Bliny

Bliny are thin, buckwheat pancakes. Bliny originally come from Russia. They are traditionally prepared at the end of the winter to honour the rebirth of the new sun (Butter Week, or Maslenitsa Classically they are served with sour cream and caviar or smoked salmon. Traditional Russian bliny are made with yeasted batter, which is left to rise and then diluted with cold or boiling water or milk and baked in a traditional Russian oven. These days however they are almost universally pan-fried, like pancakes.

Ingredients:

Preparation:

Whisk together the eggs, sugar, and salt in a bowl. Sift the flour into the bowl, and stir in along with the milk and oil. It is worth warming milk a little in advance. Mix all ingredients thoroughly into homogeneous batter. Heat a skillet over medium heat. Lightly oil the pan. Pour about 2 tablespoons of the batter, into the pan. Tilt the pan to spread the batter out evenly. Flip or turn with spatula, and cook for about 1 minute on the other side, or until lightly browned. Remove bliny to a plate. Put a little butter on top, and continue to stack the bliny on top of each other. Serve hot with butter, jam, cavia, honey, etc.

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