There is nothing more Russian than blini. With only slight modifications, these classic Russian pancakes are the perfect addition to every meal: at breakfast try adding sweet toppings, such as honey, jam, or condensed milk, and for lunch or dinner you might try adding savory caviar, as suggested here.
2 cups (475ml) milk
2 eggs
pinch of salt
1 tbsp sugar
¼ tsp baking soda
2 cups (250g) flour
2 tbsp vegetable oil
½ cup (120ml) boiling water
¼ cup (70g) butter
Beat together the milk and eggs with a strong whisk. Stir in the salt and sugar, then add the baking soda. Mix well. Slowly stir in the flour, then add the vegetable oil.
Slowly add the boiling water until you have a very runny batter, then set aside for around 20 minutes.
Put a pat of butter in a small frying pan and heat the pan over medium heat. You’ll know the pan is hot enough when the butter starts to sizzle slightly. Pour one ladle of batter into the pan and tilt until the batter coats the bottom. The blini should be very thin.
Let each pancake cook for about 90 seconds, then flip and let cook for another minute. Repeat with the remaining batter, adding more butter after every third pancake.
Put the blini onto a plate and keep them warm with a clean towel on top. Serve with red caviar and sour cream, and champagne on the side.