Blini

"Blin" comes from Old Slavic mlinъ, (cf. млинець (mlynets’).

Russian blini are traditional dish of the eastern Slavs, national version of pancakes. Blini were considered in pre-Christian times as a symbol of the sun, due to their round form. They were traditionally prepared at the end of winter to celebrate the birth  of the new sun (Butter Week, or Maslenitsa, also called "pancake week").This tradition was adopted by the Orthodox church and is celebrated every year. Blini were also served at wakes to remember the recently deceased.

Russian blini cooked on yeast dough and often steeped in water or milk (zavarnye blini) before baking in a traditional Russian stove. Buckwheat flour is often used in their preparation. The process of cooking blini is still referred to as baking in Russian, even though these days they are almost universally pan-fried, like pancakes. French crêpes made from unyeasted dough (usually made of flour, milk, and eggs) are also not uncommon in Russia, where they are called blinchiki and are considered to be an imported dish. All kinds of flour may be used for making blini: from wheat and buckwheat to oatmeal and millet, although wheat is currently the most popular.

Ingredients. 

500 ml of milk

2 eggs

2 tbsp vegetable oil

1 tbsp sugar

200 g of flour

1tsp baking powder

 1 tsp baking soda

Salt

Vanilla extract

Whisk eggs with sugar and salt.

Add oil and mix.

Add milk and mix well.

Add baking powder, baking soda, vanilla extract and flour and mix well with a mixer or a whisk.

I do it with KitchenAid mixer.

Heat a frying pan.

Apply a little bit of cooking oil.

Pour dough in the middle, spinning the pan to evenly distribute the dough.

When the bottom of a blin becomes golden, it must be turned over.

Fry the second side just a few seconds.

Bon Appetit!