Russian blini come out thin as a crepe, soft with a little chew, and work with sweet or savory fillings. The tricky part is the swirl, since a pan that is not hot enough tears the pancake when it is turned.
The batter is built in order, egg, oil, milk, then baking soda and flour, which keeps it free of lumps. The batter goes into the middle of the pan and the pan is tilted so it runs out to the edges, much like a thin omelet.
This batch weighs about 857g, at roughly 162 calories per 100g. The pancakes are good rolled around jam or filled with minced meat.
Method
Beat 2 chicken eggs with 1 tablespoon kOBE Monk Fruit Blend and a pinch of salt.
Add 2 tablespoons vegetable oil and mix well.
Add 500ml oat milk and mix well.
Add 2g baking soda and 200g all purpose flour and mix smooth with a mixer or a whisk.
Heat a pan and wipe it with a thin film of oil, or brush a light coat over the surface.
Pour the batter into the middle of the pan and tilt the pan so the batter runs evenly to the edges, much like a thin omelet.
Once the pancake is golden, flip it, cook the second side for a few seconds and lift it out of the pan.
Tips
A shallow nonstick pan around 20 cm across makes the batter easier to spread.
The pancakes suit minced meat, jam or syrup depending on taste.
The soda here is baking soda, sold in the baking aisle in Vietnam.
Use a full ladle for each pancake, since too little batter tears as the pan is tilted.
Rest the batter a few minutes before cooking, which makes it smoother and the pancakes less prone to tearing.
The pan must be evenly hot before the batter goes in, because a cool pan makes them stick and break when turned.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.