Russian pancakes (blini)

Ingredients

- 500 ml of milk

- 3 eggs

- 200g flour

- 30g vegetable oil or butter (2 tbsp)

- 30g sugar (2 tbsp)

- 2-3g of salt (1/2 tsp)

Enough for 15 pancakes, with the diameter of 22cm.

Prepare and keep the ingredients at room temperature for a while, then they will combine better. If you use butter, this will add creamier taste to your pancakes. You need to melt it and let it cool off.

Method

Break the eggs  into a mixing bowl, add sugar and salt. Mix until combined with a mixer, whisk or just a fork. No need to whip them into foam.

Add small amount of milk (100-150 ml) and mix until combined again. Sieve the flour into the mixing bowl. Mix the dough. It should turn out thick, smooth and well-combined with no lumps. Add the rest of the milk and mix again. Add cool melted butter or oil into the dough. Mix until combined - it should turn out quite runny, like cream. Once you start frying the pancakes, you will understand whether your dough is too thin or thick. If the dough is too thick - add some milk or water, it's too thin - add some flour. 

Before you start frying, oil your frying-pan. Make sure your frying-pan is well-heated. Pour the dough onto the hot pan and turn it around to spread the dough thinly. Once the dough is not looking sticky on top and the sides are getting browner, it's time to turn the pancake over. 

Put your ready pancakes onto a big flat plate (you can put a lid over them to keep them warm).

After all the pancakes are ready, turn them around, as they look nicer from the other side and the bottom pancake is softer. You can add any fillings you like, savoury or sweet. Enjoy!