Sunday, March 6, 2016

Russian Pancakes Recipe

There is something special about holidays once children come into the picture. Discovering the joy, and living the joy through them really becomes a remarkable thing as a parent. You learn to appreciate the time with family more. You realize the importance of traditions and creating memories. And you bring a little of your childhood back to life through them—hoping that a little bit of your culture will live on for hundreds of years down he road.

I've whipped out the decorations, I've marked on the calendar, and we've made plans for Easter egg hunts, Easter service, and Easter brunch. One of the things that the kids love most about, aside from hoarding hundreds of eggs and binge-eating chocolate are the Russian pancakes that we make and scatter across the table on numerous plates for all to devour.

Russian pancakes. The first thing I hear people ask is what are they and how are they any different than "regular" pancakes. Do they call them American pancakes? I don't think so. But let me tell you, there sure is a difference. I remember growing up on these pancakes, and now even knowing that something different existed. That is until I spent the night at a friends house and the next morning her mom had pancakes waiting for us on the table. They're thick, I thought. They're, fluffy I said. And what's this sticky stuff I'm supposed to put on top of them, I inquired. Maple syrup they told me.

It was quite the experience.

But Russian pancakes... they're out of this world. The consistency is similar to crepes. They're very thin. They roll like a burrito. And the best of all is the stuff you put on top of them. Butter and sugar. Sour cream and sugar {my favorite}, and various jellies. In other words, sweet, sweet, and sweet.

Here's another secret I'm going to share with you all. I don't even know how to make them. Don't laugh. The reason I don't know how to make them, is because my husband does. My all-American husband who after eating my mother's pancakes 10 years ago, has sworn they are the best thing to ever exist {as far as pancakes go}. And that's the truth.

So why learn when I can just have him make them for me, right.

Well, today, we are in for a treat. We are going to learn TOGETHER!


  • 2 cups milk
  • 2 eggs
  • 1/2 teaspoon salt
  • 1 tblsp white sugar
  • 1/2 teaspoon baking soda

  • 2 cups all-purpose flour
  • 2 tablespoons canola oil


  1. Beat together the milk and the eggs. Stir in the salt and the sugar and mix well. Add the baking sod.
  2. Blend in the flour. This was our first time using Bob's Red Mill Organic flour, and it worked perfectly for these. It has since become a staple in our kitchen for all our baking needs, and I love that it is milled from Organic hard red wheat. Versatile high protein flour!
  3. Add the vegetable oil and pour in the boiling water, stirring constantly. The batter should be very thin, almost watery. Set the bowl aside and let it rest for 20 minutes.
  4. Add oil to a medium-high heat frying pan. Pick the pan up off the heat. Pour in batter while you rotate your wrist, tilting the pan so the batter makes a circle and coats the bottom. The blini should be very thin. {the first one is always a throw-out!}
  5. Return the pan to the heat. Cook the blini for 90 seconds. Carefully lift up an edge of the blini to see if it's fully cooked: the edges will be golden and it should have brown spots on the surface. Flip the blini over and cook the other side for 1 minute.
  6. Transfer the blini to a plate lined with a clean kitchen towel. Continue cooking the blini, adding additional oil to the pan after a couple blini. Stack them on top of each other and cover with the kitchen towel to keep warm.
  7. Spread your favorite filling in the center of the blini, and roll like a burrito.

I'm telling you... once you go Russian... you never go back!

**Here's a coupon off of Bob's Red Mill flour!

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

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