Belarusian Yeasted Buckwheat Pancakes (Bliny)
Бліны blinySay it: blee-NY
Belarusian bliny are the soft, porous pancakes that turn up at breakfast tables and suppers alike. A mix of buckwheat and wheat flours gives them a mild nutty character, while yeast brings tenderness and a faint tang. They are sturdy enough to carry a spoonful of sour cream or machanka, yet light enough to enjoy with honey. Because the batter needs time to rise, start it before you need the pan; once bubbly, each pancake cooks in minutes.
Belarusian Yeasted Buckwheat Pancakes (Bliny)
Бліны, bliny
Pronounced blee-NY
- Serves
- 6
- Prep
- 1 hr 30 min
- Cook
- 25 min
- Total
- 1 hr 55 min
- Level
- Easy
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Batter
For frying
Method
Gently heat the milk until it registers 105–115°F (40–46°C). Add the sugar and yeast, stir once, and leave for 5–10 minutes; a frothy cap should form.
Combine both flours and the salt in a wide bowl. Beat in the eggs, the proofed yeast mixture and the cooled melted butter. Keep whisking until no dry patches remain. The batter should flow slowly, like heavy cream; if it feels too tight, loosen it with warm milk, 1 tbsp at a time.
Cover the bowl with a towel or plastic wrap. Leave the batter at room temperature for 1 to 1 1/2 hours, or until doubled and clearly bubbly. Deflate it with a gentle stir.
Set a large nonstick skillet or seasoned cast-iron pan over medium heat. Coat it thinly with melted butter, ghee or oil. For each pancake, ladle in about 1/4 cup (60 ml) batter and coax it into a 4-inch (10 cm) round if necessary.
Let it cook for 2 to 3 minutes, until the top bubbles and the rim sets. Turn it over and continue for 1 to 2 minutes more, until the second side is golden and the center feels springy.
Move finished bliny to a plate and keep them warm. Continue with the rest of the batter, adding a little more fat to the pan between batches.
Bring the bliny to the table hot, with machanka, sour cream, honey or berry jam alongside.
Regional variant: All-buckwheat bliny (hrečnyja bliny / грэчневыя бліны)
Replace the all-purpose flour with 2 cups (240 g) buckwheat flour, then stir in as much as 1/2 cup (120 ml) extra milk to create a looser, crêpe-style batter. Give it at least 2 hours—or a full night—to rest for a tangier, softer result. Cook the batter in very thin rounds and serve folded or rolled.
Cook's notes
- An overnight rest in the refrigerator after the first rise deepens the buckwheat taste; stir the batter before ladling.
- Hold cooked pancakes in a 200°F (95°C) oven while you finish frying so they remain soft.
- If the batter looks separated after rising, a quick whisk just before each batch will bring it back together.
Serve with
Serve alongside machanka, sour cream, honey, berry jam or fried eggs.
Make ahead and storage
The risen batter can spend the night in the refrigerator. Cooked bliny will keep for up to 2 days when chilled and can be warmed in a covered dry skillet.
