Thin Milk Blini Recipe for Soft, Flexible Pancakes
Milk, eggs and flour make thin skillet pancakes with lightly browned edges.
Milk, eggs and flour make thin skillet pancakes with lightly browned edges. Rest the smooth batter before frying so each pancake spreads easily and stays flexible around sweet or savoury fillings. Use only a thin film of oil in the pan. Rest the batter before frying, and use only a light film of oil in the pan. If the batter does not spread easily, whisk in a little more milk. Whisk flour, sugar and salt with eggs and about half the milk; gradually whisk in remaining milk until smooth. Cover batter and let stand 25 minutes. Heat a lightly oiled nonstick skillet over medium heat. Swirl a thin ladle of batter across the pan and cook about 1 to 2 minutes per side until golden spots appear.
Recipe card
Thin Milk Blini Recipe for Soft, Flexible Pancakes
Equipment: Knife, cutting board and suitable cooking pot or pan
Ingredients
Instructions
Mix
Whisk flour, sugar and salt with eggs and about half the milk; gradually whisk in remaining milk until smooth.
Rest
Cover batter and let stand 25 minutes.
Heat
Heat a lightly oiled nonstick skillet over medium heat.
Cook
Swirl a thin ladle of batter across the pan and cook about 1 to 2 minutes per side until golden spots appear.
Stack
Stack cooked blini under a clean towel and repeat, adding a little oil if needed.
How to tell when it is ready
Stack cooked blini under a clean towel and repeat, adding a little oil if needed.
Tips
- Whisk flour, sugar and salt with eggs and about half the milk.
- Cover batter and let stand 25 minutes.
- Heat a lightly oiled nonstick skillet over medium heat.
- Swirl a thin ladle of batter across the pan and cook about 1 to 2 minutes per side until golden spots appear.
Troubleshooting
- If batter is thick, whisk in a splash of milk.
- If pancakes tear, rest the batter and heat pan evenly.
Substitutions
- Use a comparable plain milk for the same volume.
- Use neutral vegetable oil for frying.
Variations
- Use less sugar for savoury fillings.
- Stir chopped herbs into a savoury batter.
Serving suggestions
- Roll with fruit preserves.
- Serve with sour cream.
- Fill with mushrooms.
- Add fresh berries.
Make ahead
Prepare the measured ingredients in advance. Refrigerate covered up to 3 days or freeze with parchment between.
Storage
Refrigerate covered up to 3 days or freeze with parchment between.
Food safety
Cook the egg batter fully and chill leftovers promptly.
Frequently asked questions
How do I know thin milk blini pancakes is ready?
Stack cooked blini under a clean towel and repeat, adding a little oil if needed.
How should I store thin milk blini pancakes?
Refrigerate covered up to 3 days or freeze with parchment between.
Roll with fruit preserves. Refrigerate covered up to 3 days or freeze with parchment between.
More recipes to try
Spotted a detail that needs correcting? Contact the FeastDelights editors.