Blin

Blini are a type of thin pancake common in Russian and other Slavic cuisines. A traditional blin is made from a batter of flour, milk or water, eggs, and a small amount of oil or butter; the batter may be leavened with yeast to create a lighter texture, or made unleavened for quicker versions. Buckwheat flour is often used in traditional recipes, sometimes in combination with wheat flour to give a nutty flavor and darker color.

Blini are cooked on a hot, lightly oiled griddle or skillet, forming round, very thin discs. They can vary in size and are typically served hot. Yeasted versions tend to be a bit bubbly and may require longer resting times, while unleavened versions cook more quickly.

Culturally, blini hold significance in Russia and neighboring regions, especially during Maslenitsa, a festival that celebrates the sun and the approach of spring. They are eaten with a wide range of toppings, sweet and savory. Common accompaniments include sour cream, butter, jam, honey, caviar, and smoked or salted fish. Savory blini may be served with mushrooms, meat, or cheese, and many versions are rolled or folded with a filling; these are often called blinchki or blinchiki.

Regional variations exist across Eastern Europe, but the basic concept remains the same: a thin, versatile pancake that can be prepared and served in many ways, from breakfast to dessert or festive dishes. Blini are valued for their texture, adaptability, and cultural association with hospitality and celebration.