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Blintsi are gossamer-thin Russian pancakes with a tender crumb, leavened with baking powder and soda for subtle lift. This family recipe spans over a century of tradition.
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In a large bowl, add milk then mix in flour half a cup at a time, beating well with an electric mixer after each addition or 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.
Batter consistency should be like whipping cream.
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.
Although the blinsti taste best if served immediately, you can cook them ahead of time and place in a preheated 275 F oven to keep warm.
Serve with syrups or jams of your choice.
If desired, use chopped fresh strawberries or blueberries along with a dollop of sour cream, or plain yogurt or whipping cream.
You can also simply sprinkle blintsi with lemon juice and some sugar.
Refrigerate any unused blintsi.
To reheat again, place in a microwave-safe dish and microwave on HIGH (full power) for about 15 seconds for each one, or place them in a preheated 400 F oven for about 5 minutes.
Store cooled blintsi in an airtight container in the fridge up to 3 days; reheat gently on a skillet over medium-low heat or stack and warm covered in a 300°F oven for 5 minutes.
Blintsi are thicker and fluffier than crepes due to baking powder and soda; crepes are thin and tender without leavening.
Yes, refrigerate up to 24 hours. Stir gently before cooking; the batter may thicken, so add a splash of milk if needed.
Serve warm with melted butter, sour cream, jam, honey, or savory fillings like cheese or smoked salmon.
Whole milk and melted butter create richness; if batter doesn't pour smoothly, whisk in 2–3 tablespoons milk until thin and pourable.
