Russian Blini

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Dietary: Peanut-Free, Tree-Nut Free, Vegetarian, Whole Grain

A recipe for traditional Russian style pancakes.

Prep: 5 min
Total Time: 50 min
Yield: 4-6 servings



  • Sprinkle yeast over warm water. Stir and allow the mixture to proof for 5 minutes until yeast is bubbly.
  • Blend yogurt with sugar, salt and oil. Stir into the yeast mixture.
  • Add flour and beat until batter is smooth.
  • Cover the bowl and allow to stand in a warm, draft-free place for 20 minutes.
  • Meanwhile, whip egg whites until soft peaks form.
  • Fold the last cup of warm water into the batter, fold in egg whites and let stand for 10 minutes.
  • Preheat the oven to 250°F (for warming cooked Blini).
  • Spray a Blini pan or a 6-inch crepe pan with non-stick cooking spray. Heat the pan over medium heat. Place a scant ¼ cup batter in the pan and cook until top is firm and bubbly. Turn Blini and cook until crisp and brown, about 5 minutes.
  • Keep warm in the oven until ready to serve.
  • You may also store Blini, covered in the refrigerator for up to 3 weeks or wrap and freeze them for up to 3 months. To reheat, microwave each Blini for 20 seconds (high), or heat in a 350°F oven for 5 minutes.