Blini (Russian Thin Pancakes)

Method

1. Put the eggs, sugar and salt in a bowl and whisk for about 30 seconds until fully blended. Milk taken out of the fridge ahead of time mixes in more smoothly.

   Add in this stepEggs 2Sugar 1 tbspSalt 1 pinch

2. Pour in only half the milk and whisk, then sift in the flour a little at a time, whisking to a thick, lump-free batter; lumps break up far more easily while the batter is thick. When it is smooth, whisk in the rest of the milk until it is as thin as pouring cream.

   Add in this stepMilk, at room temperature 250 mlPlain (all-purpose) flour 110 g

3. Stir in the oil, cover and leave the batter for 15 min. The flour absorbs the liquid, so the blini tear less in the pan.

   Add in this stepSunflower or neutral oil 1¼ tbsp

4. Heat a 22 cm frying pan on medium-high heat for 2 min, then wipe it all over with a paper towel dipped in oil. It is ready when a drop of water sizzles instantly.

   Add in this stepSunflower or neutral oil ¼ tbsp

   medium-high heat

5. Stir the batter from the bottom, pour in a small ladle (about 50 ml for a 22 cm pan) and immediately tilt and swirl the pan so the batter covers the base thinly. Cook on medium heat for 1 min, until the top is no longer shiny and the edges are golden and lifting, then flip with a spatula and cook for 30 sec more. Repeat to make about 8 blini, re-oiling the pan lightly every 3–4. Don't worry if the first one fails: it tells you the right pan temperature.

   medium heat

6. Slide each blin onto a plate, brush it with melted butter while hot and stack them, keeping the stack covered with a lid or clean tea towel so they stay soft.

   Add in this stepButter, melted 25 g

7. Fold the blini into quarters or roll them up and serve warm with sour cream; jam or honey are also traditional.

   Add in this stepSour cream (smetana) 120 g