The Russian Bliny - Maslenitsa

By Sergey Skudaev

Bliny (plural).Stress on the last syllable. One blin (singular). Bliny are very thin pancakes made from very thin (diluted) batter. They are very tasty and are good for breakfast.

Bliny can be made any day, but as a custom they are made for Maslenitsa. Maslenitsa (stress on the first syllable) is an ancient pagan holiday that is still cerebrated in Russia and in other Slavic countries on the last Sunday of February or on the first of March.

On Maslenitsa the Pagans cerebrate farewell to winter and anticipation of the spring. In ancient times, a doll figure that symbolized a winter was made of straw and burned.

This is a very merry holiday in which they gather on the plaza, eat hot bliny, dance and hold funny competitions. For example, men compete by climbing posts a few yards high that have ladies winter boots on the top. The luckiest one who succeeds gets to keep the boots!

Warning: include(myad.php): failed to open stream: No such file or directory in /home/learncod/ on line 93

Warning: include(myad.php): failed to open stream: No such file or directory in /home/learncod/ on line 93

Warning: include(): Failed opening 'myad.php' for inclusion (include_path='.:/opt/alt/php54/usr/share/pear:/opt/alt/php54/usr/share/php') in /home/learncod/ on line 93

Here is the recipe of bliny.

In a bowl:
Mix 4 yokes with melted butter (60 grams). Add 1 cup of milk, 1 cup of flour and 1 tablespoon (Tbls) of sugar. (Those who have hypercholesterolemia or diabetes may change butter to vegetable or olive oil, or omit the sugar for diabetics (taste will be compromised but better for your health.)

Mix all thoroughly.

In a separate bowl whip the egg whites from eggs and add to the mixture. Add up to one cup of milk or water. (Actually, I usually add only one half of a cup of water) Mix all thoroughly.

Let stand for 30 minutes.

Wipe pan with oil and heat. When pan becomes hot, pour batter in the pan with a serving spoon or ladle and tip and swirl the pan quickly in different direction to spread batter equally around the bottom. The layer should be thin, about 2-3 millimeters.

Hover mouse over the image to enlarge it.

Batter for Russian Bliny

Cook for one minute checking under the blin to see that it is light brown.

Flip the blin on the other side and cook for an additional minute or until the bottom surface becomes light brown.

Take it from the pan and put on the plate. At the end you will have a stack like this.

Russian Bliny

You can wipe each blin with butter, eat them with jam or wrap them around cooked ground meat, salted caviar, ricotta cheese or what ever you desire.