Bliny
Make Bliny once and it will go straight into your regular rotation. Prep takes about under an hour, cooking around under an hour, and it serves 4. It sits firmly in the Russian tradition, so expect the flavours you would get from a good home kitchen there. Below you will find the full ingredient list, the method, and a few tips we think make the difference.
- Level Medium
Ingredients
- 4 cup Milk, warmed (80–95°F)
- 1 tbsp White granulated sugar
- 1 tbsp Salt
- 5 tsp Butter, melted
- 1 oz Yeast
- 1 Egg White
- 1 .3 lb (5 cups) of wheat flour
- 5 tsp Olive Oil
Method
- Dissolve the yeast in 3 cups of the warm milk. Add ½ tablespoon of sugar, salt, egg yolk, and melted butter.
- Stir, then add half the flour, and knead the dough.
- Cover the bowl with the dough with a cloth or towel and leave it in a warm place for 1.5–2 hours, or until the volume of the dough is doubled.
- Heat the rest of the milk to 122°F, then mix it into the batter along with the rest of flour and sugar. Pour in well-whipped egg white.
- Knead the dough again and leave it until it rises.
- Heat an oiled frying pan. With a large ladle pour some batter in the center so it makes a circle.
- When the bottom of the blin is ready (the edges of the blin should have separated from the pan and be pointing upwards), turn it over.
- After it is ready, put the blin on a large plate and start making the next one.
Tips for the best Bliny
- Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
- Use a kitchen scale for the dry ingredients if you have one — baking is less forgiving than cooking.
- Read the whole method before you start and measure out the 8 ingredients first — it keeps the pace relaxed once the heat is on.
- Let the egg come up to room temperature for 15 minutes before cooking so it cooks evenly.
Variations
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Swap the egg for silken tofu — keep the cooking time similar and check for doneness.
- Fusion twist: keep the method but swap the spices for your own favourites — the Russian base takes well to it.
Serving ideas
Dust with icing sugar just before serving and pair with coffee or tea.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
What can I substitute for milk?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Can I make Bliny ahead of time?
You can prep all the ingredients a day ahead and keep them covered in the fridge, then cook just before serving for the best texture.
Is this Bliny recipe medium to make?
It is rated medium: 8 ingredients and 8 steps. Follow the order and the tips above and it is very forgiving.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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