In this post:

Recipe of Pancakes
List of Ingredients
Instruction
Notes and Tips

My family recipe of the very Very VERY thin pancakes or bliny as we call them at home . It’s a very popular weekend breakfast in my home in cold season although cooking takes a lot time.

Every member of the family has their own supplement: my son likes to play with raspberry jam, daughter prefers sour cream or home made gravlax.

My own favorite combination is: three… ok, four pancakes with a thin layer of grated cheese between them. I prefer Emmental for this proposal but it’s your choice.

It’s funny that, judging by the cooking method, pancakes are actually fried, while more often than not, they’re called “baked.” There’s a historical reason for this: pancakes were once cooked inside ovens.

But let’s get down to business!

Pancakes aka bliny

A simple recipe for thin lacy pancakes

Ingredients

Ingredients for Batter

1400 g milk
650 g all purpose flour
100 g white sugar
1/2 tsp salt
150 g oil
2 eggs
50 g butter for greasing (optional)

Filling and Dips

Berries, syrup, cheese – the list is up to you

Method

Mix all the ingredients in a large bowl with a mixer at low speed (I use a blender and its mixer nozzle) and set aside the mixture for 20-30 minutes, covering the bowl with cling film. Never skip the rest stage for the pancake’s batter , it’s too important one and a half the battle.
Take a flat heavy frying pan. Preheat a frying pan to just above medium heat. A hot frying pan is the other half of success.
Using a pastry brush or half a potato, brush the pan with oil. Yes, a potato half speared with a fork can work as a brush! As a rule, it is enough to grease the pan before every third or fourth pancake.
Pour about half a ladleful of batter into the pan, swirling it around so the batter spreads throughout the pan. Cook the pancake for about 1 minute or a little less, checking the condition of its top. At first the top will bubble slightly with liquid batter, then the batter will begin to bake.
When the pancake is set on top, carefully flip it over with a spatula and fry for about 10 more seconds.
Place the pancakes in a stack on a large plate, covering the top with a large lid. If desired, you can grease each pancake with butter but I don’t like pancakes that are too greasy and I skip this step as a rule.
Serve immediately with your favourite dips and fillings.

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Notes and Tips

You can use more than just a mixer to mix pancake batter. A regular whisk will also do the job just fine, but it will, of course, take longer to prepare.

However, there’s a device that can beat both a whisk and a mixer in terms of speed. That device is a blender with a large bowl. Just make sure the entire amount of batter specified in the recipe fits in your bowl.

Mixing the pancake batter the night before so you can start baking right away in the morning is also a good idea.

Whipped cream, chocolate ganache, maple syrup, cooked ground meat, cottage cheese – this is just a small list of sauces and toppings you can use to make your pancakes more delicious and nutritious.

Print Recipe

Thin Pancakes

Equipment

Mixer or blender or whisk

Ingredients

Batter

1400 g milk
650 g all purpose flour
100 g white sugar
1/2 tsp salt
150 g oil
2 eggs
50 g butter for greasing (optional

Filling and Dips

Berries, syrup, cheese – the list is up to you

Instructions

Mix all the ingredients in a large bowl with a mixer at low speed (I use a blender and its mixer nozzle) and set aside the mixture for 20-30 minutes, covering the bowl with cling film. Never skip the rest stage for the pancake’s batter , it’s too important one and a half the battle.
Take a flat heavy frying pan. Preheat a frying pan to just above medium heat. A hot frying pan is the other half of success.
Using a pastry brush or half a potato, brush the pan with oil. Yes, a potato half speared with a fork can work as a brush! As a rule, it is enough to grease the pan before every third or fourth pancake.
Pour about half a ladleful of batter into the pan, swirling it around so the batter spreads throughout the pan. Cook the pancake for about 1 minute or a little less, checking the condition of its top. At first the top will bubble slightly with liquid batter, then the batter will begin to bake.
When the pancake is set on top, carefully flip it over with a spatula and fry for about 10 more seconds.
Place the pancakes in a stack on a large plate, covering the top with a large lid. If desired, you can grease each pancake with butter but I don’t like pancakes that are too greasy and I skip this step as a rule.
Serve immediately with your favourite dips and fillings.