Grandmas Russian Pancakes Thin Style Recipes

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BLINI - TRADITIONAL RUSSIAN PANCAKES



Blini - Traditional Russian Pancakes image

These traditional Russian pancakes are made both with sweet (strawberry or any other jam) and savory (smoked salmon, caviar, sour cream) toppings!

Provided by CookingTheGlobe

Time 35m

Number Of Ingredients 10

2 eggs
1 1/4 cups (300ml) milk
3/4 cup (100g) all-purpose flour
a pinch of salt
butter (, for frying)
sour cream
caviar
smoked salmon
dill
fruit preserves (I used strawberry jam but you can use any jam you like)

Steps:

  • Beat together the eggs, milk and salt. Add the flour and beat again with a mixer. The batter should be thin.
  • Butter a frying pan over medium-high heat (the size of the pancakes depends on the size of your pan. If you want them smaller, take a smaller pan and so on). Pick the pan up off the heat. Pour in a ladle of batter tilting and rotating the pan to spread it evenly. Return to the heat.
  • Cook until the edges are crisp looking and the center of the pancake looks dry. Carefully flip the pancake over and cook for about 1 minute on the other side.
  • Transfer to a plate. Continue cooking blini, stacking them on top of each other.
  • For the savory version, top with sour cream and caviar, or with the smoked salmon and dill. You can either fold a pancake in half, then in half again (to form a triangle) and put a filling on top, or roll them into a stuffed tube. For the sweet version use any jam you like, or put some honey on top. Enjoy!

Nutrition Facts : Calories 162 kcal, ServingSize 1 serving

GRANDMA'S SWEDISH THIN PANCAKES



Grandma's Swedish Thin Pancakes image

This is my 3rd generation Swede husband's grandmother's recipe. She came to America as a young woman. It is my husband's specialty and a family favorite.

Provided by Alskann

Categories     Breakfast

Time 25m

Yield 12-16 pancakes

Number Of Ingredients 6

2 eggs
2/3 cup milk
2 tablespoons oil
1/2 cup flour
2 tablespoons sugar
1/2 teaspoon salt

Steps:

  • Combine eggs, milk and oil in a 2-quart mixing bowl.
  • Mix well with wire whisk.
  • In small bowl, combine flour, sugar and salt.
  • Mix well.
  • Using wire whisk, mix flour mixture into egg mixture.
  • Let rest for about 10-15 minutes.
  • Lightly grease skillet. I like to use a non-stick saute pan. My husband uses a cast iron skillet. I think both work fine.
  • Preheat skillet over medium high heat.
  • Pour about 1/4 cup of batter onto hot skillet.
  • With a circular wrist motion, swirl pan until batter is evenly covering bottom of pan.
  • Cook until edges just start to brown.
  • Carefully flip pancake over with a thin spatula. (I like to use a wide one).
  • Cook turned crêpe about 20 seconds or until lightly browned.
  • Slide onto plate to cool.
  • Continue cooking remaining batter using same method.
  • Serve hot by spreading with butter and syrup. Or Lingonberry preserves. Or sprinkled with powdered sugar. Then roll up like a crepe and enjoy.

Nutrition Facts : Calories 67.7, Fat 3.6, SaturatedFat 0.9, Cholesterol 32.9, Sodium 115.5, Carbohydrate 6.8, Fiber 0.1, Sugar 2.1, Protein 2

THIN PANCAKES



Thin Pancakes image

Learn how to make the perfect thin pancakes. Easy to do tips and tricks to get delicious and lacy pancakes. Bring a sense of nostalgia to your breakfast table with this quick and simple recipe to make thin pancakes from scratch.

Provided by The Worktop

Categories     Breakfast     Brunch     Pancakes

Time 15m

Number Of Ingredients 9

1 cup all-purpose flour
1 pinch salt
1 teaspoon sugar ((optional))
2 large eggs
1 1/4 cup whole milk
1 tablespoon light oil ((you can also use butter for a richer pancake))
2 tablespoons unsalted butter (- for cooking the pancakes, use more or less as needed)
powdered sugar (- for serving)
lemon wedges (- for serving)

Steps:

  • In a medium bowl, sift in the flour, salt, and sugar (if using). Make a well in it and crack in two eggs. Add in about 1/4 cup of milk. Whisk the eggs together, slowly incorporating in the flour.
  • As the batter starts to thicken, slowly continue to whisk in the rest of the milk. The batter should go from lumpy to smooth. Whisk in the oil. You can also use an electric mixer on low speed to bring everything together.
  • Preheat a 10 or 12-inch non-stick skillet or crepe pan on medium-high heat. Make sure the skillet is nice and hot before you start making the pancakes.
  • Melt a bit of butter on the pan and swirl it around so it evenly coats the pan. Alternatively, melt the butter in a small bowl and brush it on using a silicone basting brush (see post for why I prefer to use a brush).
  • Pour on the pancake batter and quickly swirl the pan around so the pancake batter spreads into a thin layer. I use a crepe spreader to get the perfect round and thin pancake (see post for why this is a handy tool).
  • Cook for about 30 - 45 seconds, until the top of the pancake is no longer liquid. Gently shake pan to loosen the pancake. Carefully flip the pancake over and cook for an addition 30 - 45 seconds.
  • Slide the pancake onto a plate, and serve warm. Top with a squeeze of lemon and a generous shake of powder sugar.

Nutrition Facts : Calories 190 kcal, Carbohydrate 19 g, Protein 6 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 85 mg, Sodium 56 mg, Sugar 3 g, ServingSize 1 serving

TRADITIONAL RUSSIAN PANCAKES (BLINI)



Traditional Russian Pancakes (Blini) image

This traditional Russian pancakes (blini) recipe is a pearl of Russian cuisine. I use this recipe for over 15 years and my pancakes have always come out great. Fill Russian pancakes with sweet or savory fillings and eat to your heart's content.

Provided by Elena Szeliga

Categories     Breakfast

Time 40m

Number Of Ingredients 9

350 grams or 2 1/2 cups all-purpose flour (See notes below for substitutions)
1/2 teaspoon salt
3 tablespoon sugar
1/4 teaspoon baking soda
2 eggs ((see notes below for substitutions))
800 ml or 3 1/3 cups milk (warmed (see notes below for substitutions))
100 ml or 1/2 cups cream (for lower calories intake use warm water )
5 tablespoons butter (for lower calories intake use warm water instead)
sunflower oil or canola oil to fry

Steps:

  • In a large bowl, mix flour, salt, sugar and baking soda. Add eggs, milk and cream. Use a paddle attachment of your mixer or food processor to mix the batter until smooth. The consistency of the batter should be a bit thicker than cream with no lumps.
  • Heat two pans over high heat. Melt butter and add it to the batter. Blend until smooth.
  • Pour a tiny bit of sunflower oil in both pans (you can use a silicon brush to spread it). Use a scoop or a ladle to pour the batter in the middle of the pan. Acting quickly, tilt the pan from side to side while pouring, forming a circle with the batter.
  • Flip the pancake over with a thin spatula, after the surface looks porous and sides are golden. Fry for half of the time you fried the first side. Repeat with the rest of the batter.
  • You might want to put them in the warm oven (not warmer then 70 °C/160 °F) to keep them hot before serving. Enjoy!

Nutrition Facts : Calories 305 kcal, Carbohydrate 38 g, Protein 8 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 69 mg, Sodium 245 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving

GRANDAD'S PANCAKES



Grandad's Pancakes image

This secret family pancake recipe was passed down from my grandfather. He fed a family of 7 (including 4 growing boys!) on these pancakes, and refused to give anyone the recipe until he finally relinquished it to my mother (his daughter-in-law) before he passed away. It is a long-standing family favorite!

Provided by Erin MacInnis

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 20m

Yield 4

Number Of Ingredients 8

1 cup all-purpose flour
¼ cup white sugar
1 tablespoon baking powder
¼ teaspoon salt
1 cup milk, at room temperature
1 egg, at room temperature
1 tablespoon oil
2 teaspoons oil, or as needed

Steps:

  • Combine flour, sugar, baking powder, and salt in a bowl; make a 'well' in the center of the flour mixture. Pour milk, eggs, and 1 tablespoon oil into the well. Mix until well moistened.
  • Place a griddle over medium-high heat; sprinkle a few drops of water onto the griddle. If the droplets bounce, the griddle is ready; add 2 teaspoons oil.
  • Spoon batter onto the griddle; cook until bubbles form and the edges are dry, 3 to 5 minutes. Flip and cook until browned on the other side, 3 to 5 more minutes. Repeat with remaining batter.

Nutrition Facts : Calories 262.5 calories, Carbohydrate 40.3 g, Cholesterol 51.4 mg, Fat 8.4 g, Fiber 0.9 g, Protein 6.8 g, SaturatedFat 2.1 g, Sodium 554.2 mg, Sugar 15.5 g

THIN PANCAKES



Thin Pancakes image

A great recipe for those who do not like sponges posing as pancakes. These pancakes come out a little thicker than crepes would be.

Provided by Darryn Glass

Categories     Breakfast

Time 15m

Yield 14-16 Pancakes, 14-16 serving(s)

Number Of Ingredients 6

2 eggs
1 cup milk
3 tablespoons butter
1 teaspoon baking powder
3/4 cup flour
1/2 teaspoon salt (optional)

Steps:

  • Melt the butter and add the eggs and milk.
  • Mix well.
  • Add baking powder, flour (and salt). Mix well.
  • Pour enough out to make a pancake about 3" across onto a hot, oiled griddle, but the amount you pour out really depends on how big you want the pancakes to be.

GRANDMA'S BUTTERMILK PANCAKES



Grandma's Buttermilk Pancakes image

These are the best buttermilk pancakes. This recipe is handed down from my grandmother.

Provided by Daniel Roberts

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 30m

Yield 20

Number Of Ingredients 7

3 cups all-purpose flour
1 tablespoon white sugar
1 teaspoon salt
1 teaspoon baking soda
3 cups buttermilk, or more as needed
½ cup vegetable oil
2 large eggs

Steps:

  • Preheat a griddle to 400 degrees F (200 degrees C) according to manufacturer's instructions.
  • Combine flour, sugar, salt, and baking soda in a mixing bowl; mix thoroughly. Add 3 cups buttermilk, vegetable oil, and eggs; mix thoroughly by hand with a spoon. Add more buttermilk to adjust consistency if needed. Batter should be slightly lumpy but not too thick; pancakes will be flat if batter is overmixed.
  • Working in batches, spoon batter onto the hot griddle. Cook until the bubbles that form on the top surface begin to pop, 3 to 4 minutes. Flip and cook until the other side is golden brown, about 2 minutes more.

Nutrition Facts : Calories 140.7 calories, Carbohydrate 16.7 g, Cholesterol 20.1 mg, Fat 6.5 g, Fiber 0.5 g, Protein 3.8 g, SaturatedFat 1.2 g, Sodium 225.2 mg, Sugar 2.5 g

GRANDMA'S RUSSIAN PANCAKES (THIN STYLE)



Grandma's Russian Pancakes (Thin Style) image

These are a lot like Swedish pancakes but better in my opinion. Serve with your favorite pancake topping or fill with warm compote and roll up.

Provided by KissKiss

Categories     Breakfast

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 8

2 eggs
1 tablespoon sugar
1 cup milk, divided
1 cup flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon vanilla
2 tablespoons butter, plus extra for greasing pan

Steps:

  • Beat eggs a little, add sugar and half of milk and beat again.
  • Sift flour, baking powder and salt, add to egg mixture and beat till smooth.
  • Then add balance of milk, the melted butter and vanilla and mix until smooth.
  • Heat a very lightly greased 6 or 8 inch skillet over medium heat. Remove pan from heat and pour 2-3 tablespoons of batter into the center of skillet, then lift and tilt the skillet to spread the batter.
  • Return pan to heat and cook till bottom is light brown (about 1 minute). Turn pancake with a spatula and cook other side for about 30 seconds. Turn out onto paper towel.
  • Repeat with remaining batter, greasing skillet occasionally and stirring.
  • batter as needed.

Nutrition Facts : Calories 339.6, Fat 14.4, SaturatedFat 7.8, Cholesterol 172.7, Sodium 650.5, Carbohydrate 40.5, Fiber 1.1, Sugar 4.7, Protein 11.2

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