A 12-inch high pile of plain, simple, lighter-than-air pancakes, with a little piece of creamy butter melting on top, making you fantasize about all kind of fillings you could wrap it around like a Mexican tortilla – that’s a classical form of bliny (by the way, “bliny” is correct plural from “blin”) in Russian culture.
Bliny is one of the ancient Slavic (Slavs are the Russians’ ancestors) ceremonial dishes that became an important part of Russian cuisine with the ritual of Maslenitsa – a week in the end of February when people say goodbye to the winter.
By their form, classical Russian bliny differ from what many call “blinis” abroad, which are really finger-thick round and puffy pancakes. For that form Russians have another word – “oladyi.” Russian bliny pancakes are close to French crepes: thin, fragile and foldable.
There are as many recipes of bliny as there are comestible liquids in the kitchen. People use plain water, milk, kefir (fermented yoghurt-like milk), and even beer as the base for bliny. My favorite recipe is included in this @ppetite post, below.
2 tablespoons (25 g) sugar
2 1/3 cups plus 2 tablespoons (600bg) water
1 1/3 cups (160 g) flour
2 tablespoons (30 ml) vegetable oil
Beat the eggs with sugar, till sugar dissolves completely. Add water; stir. In a separate bowl, sift the flour, then add to the liquid base. Stir clockwise till the mixture becomes homogenous. Let mixture rest for an hour. Add the oil, stir clockwise. Bake the bliny on a 22-24 cm pan (the best proportion of bliny batter for that pan is about a half of a soup ladle). Cook batter for one minute then flip and cook for one minute more. (Turning a blin can be tricky at first, but anyone can master it with practice.)
Pile them up to feed the whole family!
You can eat bliny with all kinds of traditional Russian fillings/toppings: sour cream, honey, chopped fried meat and/ormushrooms, salted salmon eggs, any kind of jam and sooo many other salty/sugary imaginable combinations.
Be creative and have fun!