Bliny

Bliny are a traditional East Slavic pancake, thin and round, made from flour (usually wheat, occasionally buckwheat), eggs, and milk or water. The batter is often leavened with yeast or kefir to produce a light texture, though unleavened versions are common as well. They are cooked in a hot, lightly oiled pan, yielding very thin, flexible pancakes that can be stacked.

Preparation and ingredients: In its simplest form, batter comprises flour, milk, water, eggs, and salt, with sugar added for sweet variants. The batter may rest before cooking to relax gluten. Fry in butter or oil until the center is set and the edges crisp; flip and cook briefly.

Variations and fillings: Bliny vary by region: wheat flour bliny are common, while buckwheat or a mix gives a darker crust. Some are very thin; others are slightly thicker and pliable to roll. They may be served plain with butter, or with sweet toppings such as sour cream, jam, honey, condensed milk. Savory fillings include sautéed mushrooms, meat, cheese, or caviar; blinchiki are stuffed versions.

Cultural significance: Bliny are closely associated with Maslenitsa, a sun-festival marking the approach of Lent; households often prepare a large stack as a symbol of the sun and abundance. In other Slavic cuisines, similar pancakes exist, such as Ukrainian mlyntsi and Belarusian bliny, with local twists.