Our family vacation is coming to an end and needless to say ‘T’ has had oodles of fun with his cousin and new friends making this a fantastic first summer for him.
Also, I had the opportunity to visit a very dear friend Sukhmani, nearly after a decade and had an amazing time with her. I was exposed to some popular Russian dishes, beers and some gorgeous Romanian delicacies thanks to her warm hospitality and welcoming friends.
She cooked up a delicious breakfast of Blini and honey ginger tea. Blin or Blini (pl.), a popular Russian breakfast item are essentially super thin pancakes and can be eaten sweet or savory. Much like a Cheela. The moment I had these I knew I had to get back and make some for ‘T’!
Traditional Russian Blini are made with yeasted batter, which is left to rise and then diluted with cold or boiling water or milk. When diluted with boiling water, they are referred to as zavarniye blini and are baked in a Russian oven. Though, these days they are universally pan-fried, like pancakes.
I did a summer spin on these with some berries included in the batter and made them pancake style. The blueberries speckled the Blini making them look gorgeous! I served them up with some cut fruit and a small dollop of sour cream.
- 2 eggs
- 1 tablespoon white sugar
- Pinch of salt
- 1/2 cup all-purpose flour (one can use any kind of flour for these)
- 2 1/2 cups milk
- 1/2 cup of blueberries and strawberries
In a bowl, whisk together the eggs, sugar, and salt. Sift the flour into the bowl, and stir in along with the milk. Then, add the berries and blend it until smooth. The batter should be thin. I used a hand blender.
Heat a griddle or skillet over medium heat. Lightly butter the pan. Pour about 2 tablespoons of the batter, or as much as desired, into the pan. Tilt the pan to spread the batter out evenly. When the edges are crisp looking and the center appears dry, slide a spatula carefully under the Blin. Flip, and cook for about 1 minute on the other side, or until lightly browned.
Remove Blin to a plate. Put a little butter on top, and continue to stack on top of each other. To serve, spread with desired filling, then fold in half, and in half again to form a triangle.