This is a traditional Slavic dish that as old as the people. Like with other old recipes, there are quite a few varieties and ways of serving them, including the meat stuffed ones we’ve covered before.
These come out very soft, fluffy, and savory.
- 3 cups Kefir (or Buttermilk)
- 2 cup all purpose flour (less for thinner, more for thicker)
- 2 tsp baking soda
- 2 tbs sugar
- 1 tsp salt
Pour the kefir in a pot or a stove-safe metal bowl, and put on the stove on medium heat. Heat it while whisking until it’s warm to the touch, don’t bring to a boil.
Add the baking soda and whisk vigorously, and let the mixture froth up. Add the sugar and salt.
Begin to slowly whisk in the flour. The consistency you’re looking for is that of pancake batter or slightly thinner. The batter should almost be falling off in chunks off of the whisk but mostly liquid. Add more flour if you want thicker blini.
Heat a well oiled pan on medium heat. Use a large spoon or a ladle to pour the batter.
Let cook until you begin to see the edges of the pancake start to brown, this should take a minute or two, then flip.
Cook an additional 2 minutes.
Serve warm with some sour cream and or jam.