This is a contemporary bliny recipe, the way we made them when I lived it Russia. We would add just a pinch of baking soda to make them more porous though. The batter should be almost liquid so its easier to pour it on the pan. If it goes too thick, just add more milk/water. The bliny should be thin, as thin as you can make them.
We used to make huge piles of bliny, just buttering and stacking them (often we used 2 frying pans at a time to speed the process - just got to find your rythm :D). Then you pick them one by one, put the jem on (I use freshly blended cranberries + sugar), fold them (we dont roll them like creppes, rather just fold in half, then quarter, then 8th) and eat them while they are hot, with hot black tea with lemon. Thats the way.
ps. There are many recepies for Bliny. Buckweet, oatmeal, with or without yeast - you name it, you can make bliny with them, but the recepies would differ greatly for these varieties. This one better used as it is.
Was this review helpful?
371 users found this review helpful
This is a contemporary bliny recipe, the way we made them when I lived it Russia. We would add...