Bliniak

Bliniak is a term in Polish cuisine for a thin pancake akin to the Russian blin. The name derives from blin with the suffix -ak, indicating a smaller or familiar form. Bliniaks may be prepared plain or filled, and are eaten as breakfast, dessert, or a snack.

Typical batter uses wheat flour or buckwheat flour, eggs, milk or water, a pinch of salt, and optional sugar and oil. The mixture may include a little yeast or baking powder for lift. The batter rests briefly, then a thin layer is spread on a hot lightly oiled skillet and cooked until golden on both sides.

Fillings vary: sweet options include twaróg (farmer’s cheese) with sugar, jam, fruit, or sour cream; savory options include sautéed mushrooms, onions, potatoes, cheese, or minced meat. Bliniaks are often served with sour cream, butter, or cream and can be rolled or folded around the filling.

In Poland, bliniaks appear in Eastern European-influenced menus and can be prepared at home or sold as street food. They are connected to broader Slavic and Jewish culinary traditions that feature thin pancakes served with caviar, fish, or vegetables.

Variants may use gluten-free flours such as buckwheat; some recipes call for yeasted batter for a lighter texture. The term is sometimes used interchangeably with bliny in Polish contexts, though regional usage varies.