Blintz - Russian pancakes
Russian pancakes are called blintz (or fondly blintchiki). Other names are blin, blini, blintchik, blinz or bliny. Blintz is the first thing that comes to mind when thinking of Russian cuisine. In Russia, blintz are often served with different fillings. Another common way of eating these tasty pancakes is to fold them into a triangle and dip in sour cream.
| 300 g (=2,5 cups) | wheat flour |
| 500 ml (=2 cups) | milk (warm) |
| 25 g (=1 oz) | yeast |
| 25 g (=1 oz) | butter |
| 100 ml (=1/2 cup) | cream |
| 2 | eggs |
| 2 tsp | sugar |
| 1 tsp | salt |
| frying oil |
Traditionally the dough for bliny should be made 5-6 hours before cooking. The real dough for bliny should consist of equal parts of flour and liquid. "Liquid" is not only milk, but also butter, eggs, cream and yeast. It is also important to make sure that:
- the yeast is very fresh (and do not take too much yeast!)
- the dough is very smooth and there are no lumps
- beaten egg whites are poured into the cream (and not vice versa!). This makes the pancakes especially tender.
Russian Pancakes Bliny - step by step
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- Mix yeast with milk, half of flour and warm butter and let the mixture rest for about 30 minutes.
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- Separate the egg whites from the yolks. Thoroughly mix yolks with sugar.
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- Beat cream until light and fluffy.
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- Beat egg whites until stiff and gradually add them into the whipped cream.
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- Stir the dough, add the rest of flour, salt, egg yolks with sugar and stir everything thou roughly.
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- Stir the cream-egg white mixture into the dough. Ensure there are no lumps! Let the dough rest again.
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- Pour a thin layer of dough on a hot greased pan.
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- Flip and cook the other side.
Blini Fillings
Traditionally the Russians eat blini with different fillings. Try the most popular fillings made of minces meat or curd.
Meat Filling for Blini
| 500 g (=1.1 lb) | minced meat |
| 1 | big onion |
| 2 tbsp | oil |
| 100 ml (=1/2 cup) | meat stock |
Directions
- Preheat a pan and add oil. Chop onions and fry until transparent.
- Add minced meat into the pan and fry until ready.
- Pour meat stock into the pan to make the filling juicy, but not fluid.
- Put a tablespoon of the filling in the middle of each blin. Fold blin like an envelope and fry until golden brown on both sides.
Curd Filling
| 300 g (=10.5 oz) | curd |
| 2 tbsp | sugar |
| 2 tbsp | sour cream |
| 2 | egg yolks |
| 1 tsp | grated lemon zest |
| salt |
Directions
- Cream curd and sugar together.
- Add egg yolks, sour cream, grated lemon zest und mix well.
- Put a tablespoon of the filling in the middle of each blin. Fold blin like an envelope and fry until golden brown on both sides.
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