Shared by Sheila J. Petre
A friend from international potluck shared this recipe for Russian Blini. She says they are best with sour cream, preserves, honey, or sweetened condensed milk. They sometimes also stuff them with meat, cabbage, or mashed potatoes and fried mushrooms.
I made them for my family last week. I warned them not to eat them in wedges, like that clueless lady at the potluck did. They asked me to make blini again, and they eat it rolled up. I liked them best with a very thin layer of strawberry jam.
4 eggs (room temperature)
2 c lukewarm milk
1 ¼ c flour
1 tsp vanilla
1/3 c sugar
Mix, blend, add ½ cup of melted butter
Fry (on ungreased skillet) until air pockets form and flip
One thing - these have to be thin - when you spoon in some of the batter turn the frying pan in loops so that the batter spreads as thin as it can. If the eggs and milk are not at room temperature, the butter clumps when you add it. Also make sure that the pan is hot for at least three minutes before putting batter on the pan or else you will surely get a big ball of fried dough for the first pancake. There is a saying in Russian that the first pancake is always bad. Don't get discouraged if it happens!