Wednesday, October 19, 2016
Making Russian Blini
Lyaysan and I wanted to get together and I suggested that we cook something because it's cheaper than eating out and it's fun cooking with other people. She asked me what I wanted too cook and I just said, "Something Russian." I'm a horrible decision maker. I really want to learn how to cook Russian foods because I like them and it's a lot harder to find ingredients for the things I can make in the USA. She suggested that we make blini. I agreed because I love blini and I've also been pretty intimidated to try to cook them myself.
Irkutsk the woman who ran our hostel made us blini every day for breakfast. She made it look easy because she'd been making them for years, but I just kept thinking, "How do they not burn?" Honestly, it's just a think layer of batter on a flame. As I watched Lyaysan make the blini I realized that it's actually kind of hard to burn it, and even if you do they don't really taste burnt.
I would provide a recipe here, but I'm not going to pretend I know how to make blini. Watching her cook I realized that you, honestly, just have to try it out and adapt to your liking. She used about 8 eggs, 8 cups of milk, a pinch of salt, a few tablespoons of sugar, some flour to make it thick (but it was still watery), and she added some oil so she didn't need to oil the pan. She made the first one and then we tried it and adjusted to our liking. This recipe made a ton of blini. You cook it like a normal pancake but with less time on each side.