HISTORY OF BLINI

Blini, the traditional Russian pancakes, have a rich history dating back over a thousand years. Originally, these thin, crepe-like delicacies were prepared as part of pagan rituals celebrating the arrival of spring and the end of winter. The round shape symbolized the sun, and making blini was a way to honor the sun god and ensure a bountiful harvest.

With the adoption of Christianity in Russia, blini became closely associated with Maslenitsa, the week-long festival before Lent. During this time, families would prepare and share blini as a way to use up rich ingredients like butter, eggs, and milk before the fasting period. The tradition of making blini during Maslenitsa continues to this day, representing a farewell to winter and a celebration of renewal.

Over centuries, blini evolved from simple buckwheat flour pancakes to the refined wheat flour versions we know today. They became a staple of Russian cuisine, served with various accompaniments such as sour cream, caviar, smoked fish, honey, or jam. The art of making perfectly thin, golden blini has been passed down through generations, with each family developing their own cherished recipe.

BLINI RECIPE

To create authentic Russian blini, you'll need simple ingredients that come together to form something truly special. The key to perfect blini lies in achieving the right consistency of the batter and mastering the technique of spreading it thinly across a hot pan.

Ingredients:

• 2 cups all-purpose flour
• 2 large eggs
• 2 cups milk, warmed
• 1 cup water, warm
• 2 tablespoons sugar
• 1 teaspoon salt
• 3 tablespoons butter, melted, plus more for cooking
• 1 tablespoon vegetable oil

Instructions:

Begin by whisking the eggs with sugar and salt until smooth. Gradually add the warm milk and water, mixing continuously. Sift the flour into the liquid mixture, whisking to avoid lumps. The batter should be thin, similar to heavy cream. Stir in the melted butter and let the batter rest for at least 30 minutes at room temperature.

Heat a non-stick skillet or a traditional blini pan over medium-high heat. Lightly grease the pan with butter or oil. Pour a small ladle of batter into the center of the pan, then quickly tilt and rotate the pan to spread the batter into a thin, even circle. Cook until the edges begin to lift and the bottom is golden, about 1-2 minutes. Flip carefully and cook the other side for another minute until lightly golden.

Stack the finished blini on a plate, covering them with a clean kitchen towel to keep them warm and pliable. Serve immediately with your choice of accompaniments: sour cream and caviar for a traditional approach, or sweet options like honey, jam, or fresh berries. Each blin should be thin enough to see through when held to the light, with delicate, lacy edges that are slightly crispy.