Follow these steps for perfect results
whole milk, homogenized
all-purpose flour
salt
large eggs
granulated sugar
baking soda
butter, melted
baking powder
vegetable oil
for rub on fry pan
butter, melted
for rub on pancakes
In a large bowl, add milk.
Mix in flour half a cup at a time, beating well with an electric mixer after each addition until mixture is well blended and smooth.
Add salt and mix well.
Add 1 egg at a time and beat well to mix after each addition.
Add sugar and beat again.
Add 3 tablespoons melted butter and beat again.
Mix baking soda in about 1 tablespoon of milk, add to batter and lightly beat again.
Add baking powder and mix lightly until blended.
Let batter sit for about 5 minutes before using.
Preheat a 10 inch heavy bottom, shallow fry pan to medium-high heat.
Rub fry pan with vegetable oil before cooking each blintsi.
Pour about 1/2 cup batter onto fry pan and quickly spread over fry pan by shaking fry pan in a circular motion.
Cook until edges just start to brown and lightly curl, about 1 minute.
Turn blintsi over and cook an additional 15 to 20 seconds.
Adjust heat temperature to suit the type of fry pan you are using.
Remove blintsi from fry pan, fold in half and wipe blinsti with melted butter.
Serve immediately or keep warm in a preheated 275 F oven.
Serve with syrups or jams of your choice.
Top with chopped fresh strawberries or blueberries, sour cream, plain yogurt or whipping cream.
Sprinkle with lemon juice and some sugar.
Refrigerate any unused blintsi.
To reheat, microwave on HIGH for 15 seconds each, or bake at 400 F for 5 minutes.
Expert advice for the best results
For thinner blintsi, add a little more milk to the batter.
Use a non-stick pan for best results to prevent sticking.
Adjust the amount of sugar according to your preference.
Everything you need to know before you start
10 minutes
Batter can be made a day in advance.
Stack blintsi on a plate, drizzle with syrup, and garnish with fresh berries.
Serve warm with maple syrup, jam, or sour cream.
Fill with fruit compote or sweet cheese filling.
Complements the sweetness of the blintsi.
Adds a refreshing citrus contrast.
Discover the story behind this recipe
Traditional dish often served during Maslenitsa (Butter Week).
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