blini

Blini are thin, round pancakes of traditional Russian and Eastern European origin. They are usually made from wheat flour, buckwheat flour, or a mix of both, and can be leavened with yeast or baking powder. The name derives from the Old Slavic blinŭ, and the plural blini is used in Russian.

Historically, blini have been prepared for centuries and are closely associated with Maslenitsa, the sun-focused week before Lent, when rounds of pancakes symbolize the sun. They remain popular in Russia, Ukraine, Belarus, and among Eastern European and Jewish communities.

Preparation commonly involves making a batter from milk or water, eggs, salt, and fat. Buckwheat flour yields a rustic flavor; wheat flour produces a lighter texture. The batter is allowed to rest, then ladled onto a hot, greased skillet and cooked briefly on each side.

Serving and varieties: blini are versatile and can be served as appetizers or desserts. Savory toppings include sour cream, butter, smoked fish, caviar, or sautéed mushrooms; sweet versions feature jam, honey, or condensed milk. Smaller blini are traditional for starters, while larger folds or roll-ups are common in crepe-style dishes.

In cuisine beyond Russia, similar pancakes appear in Ukraine, Poland, the Baltic states, and parts of Central Asia, often with regional twists such as additional flour types or dairy. The related Jewish dish blintzes is a filled variant of thin pancakes.