bliniaki

Bliniaki, in Polish culinary usage, denotes small blini, a traditional Eastern European pancake borrowed from Russian and Ukrainian cuisines. The term is used to describe bite-size or miniaturized versions of bliny, typically made from a batter of wheat flour, milk, eggs, and a little yeast or leavening agent, though unleavened versions are also common. The batter is whisked until smooth and cooked in a hot, lightly greased skillet to form thin rounds that are then cooled slightly. Bliniaki can be made in various sizes, but are usually smaller than regular pancakes.

They are commonly served as a base for a range of toppings and fillings. Sweet versions may be served with sour cream, butter, jam, honey, or powdered sugar. Savory preparations often include creme fraiche or sour cream, smoked fish such as salmon or herring, caviar, minced meat, mushrooms, or dill. In Polish contexts, bliniaki may be offered as a festive hors d'oeuvre or as part of a family meal, especially during holidays and celebrations influenced by East Slavic culinary traditions.

The dish reflects the broader blini family, with regional variations in thickness, leavening, and toppings. While bliniaki are closely associated with Russian and Ukrainian cuisine, they have become popular across Eastern Europe, including Poland, where they appear in both traditional and contemporary menus. They are typically prepared to be eaten warm, though they can be served at room temperature as well.