What would you stuff your blin with? Thank you Surfshark for sponsoring this video! Go to surfshark.deals/ANDONG and enter promo code ANDONG for 83% off and 3 months free.

@ngawch9873

2 жыл бұрын

"What would you stuff your blin with?" ice-cream!!

@littlehorn0063

2 жыл бұрын

condensed milk

@alexmiller3349

2 жыл бұрын

Depends on my mood, so there is a list of different variants: Honey Jam Heavy cream Quark Cheese Salted fish Cooked minced meat Mashed potatoes Obviously, not everything in one portion.

@joshuacourt7256

2 жыл бұрын

Here in south africa we call them "pannekoek" pancakes and we mix a bit of sugar with cinnamon powder and sprinkle it over as they come out of the pan, if you want to be extra you put a knob of butter on every second pancake as you stack them hot. Then when its all done roll them into tubes and enjoy. We usually make it on cold rainy days

@generalsnuggle4328

2 жыл бұрын

Babushka loves stuffing them with sautéed mushrooms or if its a dessert then it has to be a cottage cheese filling which she usually serves with homemade black current jam (or any other jam we have lying around) and sour cream. Though I like the sautéed mushroom ver, Its the cottage cheese filling that I'd die for. I can't recommend it enough. its the best and fairly simple to make.

The first pancake is always messed up. It's a sacrifice to the gods of pancakes. And my mum always referred to them as Mum-pancakes, meaning that she'd get the first one, messed up or not

@sausagepeels428

2 жыл бұрын

*All hail the мама-блинчикы*

@adamchurvis1

2 жыл бұрын

I used to think this, too, but there is a way to make the first one as good as all those which follow. First, get the pan hot enough. Most first-reject crepes are due mostly to the pan not being as hot as it gets during one-after-the-other production. If the pan is dark, use an infrared thermometer to measure it. Second, make sure the pan isn't over-greased. Pallid, flabby first-cook crepes are that way because they are cooked too cool with too much fat. Grease the dry pan for the first crepe, yes, but wipe it out leaving exactly as much as would have been left after sliding out a perfectly-cooked crepe.

"Everything just tastes like straight out of Babushkas kitchen when you add dill" 100% agreed

@alexger85

2 жыл бұрын

Its also a very traditional Greek herb...so I guess for some people it tastes like straight out of Yiayias kitchen :)

@luisinallcaps5100

2 жыл бұрын

Binging with Babushka

@bakerzermatt

2 жыл бұрын

Agreed. Dill is the taste of Russia!

Water and milk are great, sure. But kefir is the ultimate blin liquid.

@chefyanayano

2 жыл бұрын

Ну не, это для оладьев скорее. Блины слишком пышными получатся на кефире

@alexrousseau7717

2 жыл бұрын

I prefer Buttermilk! it's not as sour and just as smooth!

@bigdikdude4207

2 жыл бұрын

Try adding Mineral water

@veronikasha5854

2 жыл бұрын

@@chefyanayano это смотря какой густоты тесто делать. Я вот люблю именно тонкие на кефире, заварные.

@chefyanayano

2 жыл бұрын

@@veronikasha5854 как они у Вас тонкими получаются?

When I learned to make crepes in Copenhagen, there were 2 main tricks that really helped. Trick 1: keep the batter in a jug or pitcher. Then you're not fumbling with a ladle, just pour out the batter. You don't even need to be super careful about how much you pour. Pour the batter into the pan, swirl it until it coats the pan, then dump the excess back into the jug. No waste, and they'll be consistent thickness, without worrying about the initial measurement. Trick 2: Flip with your fingers instead of a spatula. Use a spatula to raise the edge a bit, gently grab the edge with both hands, just using a one 2 fingers and thumbs, and flip it like you were flipping a blanket on a bed. Just be careful not to touch the hot pan with your fingers, but it lets you handle it more delicately and with precision.

@Slavicplayer251

2 жыл бұрын

in russia we use the laddel

@ashvinvaidyanathan7239

2 жыл бұрын

@@Slavicplayer251 in Russia you're also criminals tovarisch

@markp6621

2 жыл бұрын

If you love ultra thin blini then ladels give you better control on the thickness.

@zrize101

Жыл бұрын

The ladel is really convenient for sizing even portions though. Also, fingers? Just flip them with the pan itself, it's super easy and fun!

I highly recommend stuffing blin with andongs chili cheese spätzle. it’s the perfect creation, im serious you gotta try it right now.

@aq5426

2 жыл бұрын

Now I want chili-cheese spaetzle.

@am_I_cool_yet

2 жыл бұрын

@@aq5426 I never not want chili-cheese spätzle

I like how the "pancake" is one of those things that is basically cross-cultural. Everyone from every continent, at least those that eat grains of some kind, have a "pancake"

@sigma6656

2 жыл бұрын

It's kind of like a knife. I'm sure the knife has been independently invented by people who've never seen one millions of times.

@fannyalbi9040

2 жыл бұрын

any liquid flour fry in pan is “pancake”

@zochbuppet448

11 ай бұрын

Same with Ghee. i love Russian Ghee.

Boris: *"Whomst have summoned the Shashlik king, Blin"*

@terryboyer1342

2 жыл бұрын

Stay cheeki breeki!

@dymmalowitz5465

2 жыл бұрын

@@terryboyer1342 how do you know that stuff? 🤣

@terryboyer1342

2 жыл бұрын

@@dymmalowitz5465 Good gopnik never reveal.

@dymmalowitz5465

2 жыл бұрын

@@terryboyer1342 that's for sure, mate

@KitsuneHB

2 жыл бұрын

Oy blin!

I want to add that the "Cheese" is actually "Quark", sometiems called "curd cheese". At least in germany "Quark" and "Cottage cheese" are VERY different things, (wich is weird taht Andong, as a Berliner chose that translation) I would consider Quark not cheese at all, allthough it is a curded dairy product.

@stefanfranke5651

2 жыл бұрын

Quark is basicaly soured milk (thickened with the help of lactic acid bacteria), contrary to other fresh cheeses which are thickened with rennet. Very own thing and I heard quite hard to get outside middle/east europe.

@ibec69

2 жыл бұрын

I always wondered about that. The product named quark here in Turkey tastes just like yoghurt, like western style yoghurt, not Turkish. I'm curious if it's the same in Germany. Few times I was in Germany, I never got around to buying some from the market.

@sephbox

2 жыл бұрын

@@ibec69 I would say (German) yoghurt has a more gelatinous texture because of its lower fat content compared to Turkish yoghurt which is much higher in fat. German quark is more creamy even though fat content is fairly similar to yoghurt usually around 3-4 percent but a lot dryer than yoghurt if that makes sense. You can even use it as a (lower fat) substitute for whipping cream if you add a splash of sparkling water and whip it up.

@K-ch4n

2 жыл бұрын

I was actually gonna ask if he meant low fat quark there or actually some other German cheese product I wasn't aware of, haha 😅

@stefanfranke5651

2 жыл бұрын

@@ibec69 Normal Quark you can cut with a knive like turkish yoghurt, but it gets more creamy, when you stirr it in a bowl. Pure it still has a bit "dry" feeling in the mouth because of the low fat content. They sell also Quark mixed with cream, 'Sahnequark', which I find a bit atrocious (would prefer sour cream) Quark mixed with sugar, raisins and lemon peels is also a perfect filling for puff pastries (like sweet yufka) because it gets more firm through baking due to the high protein content. We call it 'Quarktasche' and you get it often in german bakeries.

These are very similar to Romanian pancakes " clatite " we use carbonated water instead of plain water , try it , it will change your life :)) and also you can stuff the pancakes with cottage cheese ( and raisins of course) and bake them in the oven ... perfection

@zygfrodo

2 жыл бұрын

oh yes, my mom in Poland does both, carbonated water and a sweet cottage cheese filling, well without the baking piece.

@sibyllehubbes1680

2 жыл бұрын

With plum jam🥞😏 :D

@NastyaKireeva

2 жыл бұрын

I feel like every culture has its own variation of pancakes/crepes. In Russia we also use carbonated water, but for thicker pancakes to make them extra fluffy. :)

@danieltoth371

2 жыл бұрын

same in Hungary, we use carbonated water/milk and then stuff the pancakes with cottage cheese, or jam, or cocoa powder, and the roll them up, it is called 'palacsinta'

@Ejaz100

Жыл бұрын

Top G pancakes

Мужик, спасибо за продвижение нашей еды в массы. I am Russian living in London for last 10 years and really appreciate your videos, especially the ones highlighting Russian cuisine! Props to you Andong!

If you live in the US the cheese for the sweet stuffed pancakes is called farmer’s cheese. It is what my family has used since they came to the US.

@brokenspine66

2 жыл бұрын

What he used is Quark.

@yomintyfresh

2 жыл бұрын

​@@brokenspine66 Whenever I've come across Quark in the US, it's been labeled farmer's cheese. :)

@brokenspine66

2 жыл бұрын

@@yomintyfresh Here in Germany using/eating Quark my entire life and we considered it not as cheese of any kind what so ever, it's really strange.

@yomintyfresh

2 жыл бұрын

@@brokenspine66 I am American and have lived in Germany for over a decade, so even though it's hopefully not your intention, you're coming across as mansplainy. :) I am very aware that Quark is often not considered cheese in Germany. However, like normal cheeses, Quark is made by adding rennet (Lab) to milk. In the US, there isn't typically the same variety in the dairy section of the grocery store, and when I've seen farmer's cheese, it's been available next to other fresh cheese products (I know that for a lot of Germans, "Frischkäse" typically just means products like Philadelphia, which is "cream cheese" in English, but in English, fresh cheeses are typically soft but solid, non-ripened products created by adding rennet or other microbes). These fresh cheese products include Hüttenkäse/ cottage cheese and byproducts of the dairy industry, like ricotta.

@rolfs2165

2 жыл бұрын

@@brokenspine66 Quark ist der Käse in Käsekuchen. ;)

"your first blin is always going to come out bad" we have a saying for pancakes like that too in the American south, "the first one is always sacrificial" dunno if it's anywhere else but I'd bet it probably is.

@sephbox

2 жыл бұрын

It seems to be a general rule, hehe. When we make okonomiyaki (savory Japanese cabbage pancakes) the first one always is "sacrificial" as well. We usually put it down to the equipment as well as the cook having to warm and grease up properly. And the last ones are usually the best, even though everybody's already full.:-D

@adbreon

2 жыл бұрын

There are a few things working here: one- everyone puts too much fat on the pan in the beginning, 2 empty pans heat un evenly, always. The first pancake/crepe/etc. acts as a heat sink and helps even the pan out. If you want the first pan cake to turn out well: oil the pan then wipe all the oil out. Heat your pan on low to medium low until a drop of water dances across the surface. Then take the pan off the heat and press it onto a damp towel on the counter. Back on the stove and pour your batter.

We watched this video last night and immediately put the batter together to hold in the fridge for the morning. We just finished a breakfast of blin, one stuffed with turnip, ham, dill and sour cream, and a second filled with sour cream and apricot jam, then drizzled with lemon. Fantastic Saturday breakfast.

Hello Andong! I had a request, next time you make a video about Turkish cuisine can you make it about Kebap, not the "Döner kebab". The OG Kebap, "Adana Kebap" im sure you'll love it. Great videos, keep it up!

I think every country in Europe has his own recipe of some kind of flat pancake. I learned making the "dutch" version from my mom. Literally milk, eggs and flower and we don't measure. We just add until we have enough and the right consistency.

@stefanb6539

2 жыл бұрын

200 gram flour per egg, then liquid as needed. Works for pasta just as well as for pancakes, you just have to modify the amount of liquid. Its the only recipe I know by heart.

"I used store bought instant mashed pertatos" - Treason !!!! All kidding aside, I hope you have an awesome vacation and many enjoyable moment, besides some good food.

Just two блины for portion? Pfff, how about all-you-can-eat-plus one-or-two-more масленица experience?

Блин + сметана + мёд/сгущёнка = достаточно для того, чтобы утро стало радостнее)

@stefanb6539

2 жыл бұрын

Smetana is a thing direly needed outside of Ukraine/Russia. Sour cream just isn't a satisfactory replacement.

@Ryan-to1pr

2 жыл бұрын

someone put a translation

@kurodo9926

2 жыл бұрын

She says Pancakes+sour cream+honey/condensed milk= is enough to make your morning brighter

@CinnamonVulpes

2 жыл бұрын

@@stefanb6539 is it not just a different name for the same thing? I'm from Lithuania with slavic parents and grew up with smetana always being in the fridge. I moved to the UK a few years back and they sell what they call "soured cream" which tastes basically the same to me. (I get proper smetana from a local polish shop as well! 12-18% fat is superior)

@ccd30notgamma

Жыл бұрын

@@CinnamonVulpes I always have Smetana in fridge.

Yes we have the same believe here in Belgium about the first pancake coming out bad. I'll will give this recipe a try for sure. I would love to see some more Russian recipes.

@aarond3845

2 жыл бұрын

Same in the Netherlands:)

That, my friend, is a British/South African/Russian pancake. Not just Russian. Here in South Africa, we just put cinnamon, sugar and lemon juice, classic South African pancakes. We also often make them savoury with a creamy chicken filling.

I love bliny. My mom just made a whole stack of them last week. Yummy! And the stuffed ones are called ""nalystniki", particularly in Ukraine.

Andong, the only KZread Chef with more genes, than cousines. Russian grandma, living in germany, part asian, part turk some how idk. Just the best of everything!

Watched too much "Life of Boris" recently, to not think of him when I hear the word Blin.

@skrrtskrrtbrrpbrrp

2 жыл бұрын

BLIN

@KitsuneHB

2 жыл бұрын

True. XD I even espected a "Stay cheeki breeki!".

@DarkMaxan

2 жыл бұрын

Out of cooking situations , "blin" means "crap," or "damn" 🤣

@notanenglishperson9865

2 жыл бұрын

@@DarkMaxan blin - more like dang, damn is blyat

I love savory pancakes. I never understood the whole chicken and waffles thing though. One day at the restaurant I was working in I made a very buttery buttermilk (American) pancake batter. I had also fried up some chicken breast the way mom had showed me. I put the batter in the pan then chopped up the chicken and put in the exposed non cooked batter. Flipped it to cook the other side. It turned out amazing. I kind of get it now I think

The dill rains from the sky in Babushka’s kitchen, blin!

My gosh as a Pole it's so weird that these pancakes are not the norm xD we call these kind of pancakes naleśniki and they are sooo good (especially with cheese) My mom also like to make hot dog sausages in a pancake. You put a hot dog sausage, a bit of melted/processed/spread cheese (they are in like sticks or something like that), ketchup, sometimes we add mayonnaise and the most important, ogórek kiszony. You might find it under cucumber in brine or barrel cucumber. They are really good, especially homemade! Finishing up, after you put it all in the pancake youroll it up, heat it up on a pan and you're done!

As for the "cottage cheese like substance" Andong mentioned in 8:08 : In germany that's called Magerquark. Cottage cheese doesn't work so well as a substitute, because of the consistency, but what is almost identical (both in texture and nutritional value and taste) is Skyr, an Icelandic cultured dairy product (vaguely similar to yoghurt). Especially if you live in the US you should find that much easier in your local supermarket. In fact I am not 100% sure I could tell the difference between magerquark and skyr in a blind taste test. Since it has become hip over the last few years it has become much more widespread internationally, so look at your local supermarket if you can find it!

Yo, your Russian pronunciation of "блинчики" is so great! It feels like you know perfectly every language that you dealing with.

You've only literally scratched the surface of the entire "thin pancake" culture in Europe. Practically every European country east and west of the former Iron Curtain has their own variations, as you can see in the comments.

Love the way you say блинчики, you put so much warmth in that word :D

Hmmm... I can already see Blinchiki-quesadilla being a great combination... Blinchadilla!

We make pancakes literally the same way here in Serbia, we also say first one is always bad :D And also as someone else mentioned with sparkling water mixed with milk it gives it a more airy texture, its much better.

The pancake batter is pretty much exactly the same as swedish pancakes, protip replace 2dl of your liquid with beer, sounds strange but it makes the pancakes really crispy and adds a gentle aroma of hops.

Greetings from Poland, the way you prepare crepes with cheese is also very popular here except they are called naleśniki, not bliny.

YES! Have always been suprised by the lack of savory crêpe/blin representation on YT :)

Boy, these sound good! That potato filling looks delicious! I've often read about blini but I've never seen anyone make them. They look pretty easy!

Tip: if you have some sligtly spoiled milk in your fridge you can safely use it for blini. Gives them slightly sourer taste and reduces food waste. p.s. I personally like making blini tamagoyaki-style! You can even add some cheese and ham inside and it will be extra delicious! The perfect weekend breakfast type of meal

@Dosadniste2000

2 жыл бұрын

clever

Very similiar to the austrian Palatschinke! Sweet, Jam is spread on them and rolled to a tube to be eaten with hands! And if you have some left, just slice em up and put them in a clear soup.

I have to tell you my favorite recipe I ever learned about from you is Sabich. We love it and I make it often when my eggplant is growing. Thanks for letting us know about it.

I have never seen smooth cottage cheese before. I always thought the curds were a staple for what makes cottage cheese, well, cottage cheese.

In South Africa we call them 'pannekoek', literally Afrikaans for pancake. Simply sprinkle with cinnamon sugar, roll it up and enjoy! At sporting and other events, the queue will be quite long. Some bakers learn to make 6 to even 12 at a time! A true marvel to watch.

I love how you filmed this outside. It really changed the vibe

From what I've deducted after years and years of making these, the first pancake tends to fail because of uneven distribution of the oil and temperature as well as too high/too low temperature, which evens out and stabilizes after 1-3 first pancakes. But if you pour more "batter" on the pan, it should still work, tho the first pancake will be thicker and will take longer to cook. We make these in Poland too. They're just called pancakes "naleśniki" tho. The thick ones we call "american pancakes" or just with an english word "pancake". I love eating these rolled after smearing them with fruit jams/homogenized cheese/condensed milk. They are just so tasty. Also great to use for croquettes, you can easily wrap anything in them, then dip them in a batter and roll in breadcrumbs or panko and just fry them on a pan. Absolutely delicious. Great to prepare food for later, as you can wrap stuff in them beforehand, then just dip them in batter and fry later. Easy, tasty food anyone can make, and incredibly cheap and convenient.

@angekfire

2 жыл бұрын

The trick is to pour more batter, like you said. But the REAL trick is to pour the excess out of the pan and back into your bowl before it's set. Then you still get a thin one, but you make sure you have full coverage without needing to worry about uneven distribution.

Andong! My American wife and my Americans self like you so much. Just for the record: we have no idea what a “liquid inch” is.

Loved this two versions you made!

in all honesty not a bad job, my mother is Russian and she always made the best Blini. Don't forget that there is one other filling that will make your mind explode. Condensed milk! It's amazing for breakfast and tea! Don't over think the recipes, traditional Russian cuisines are usually simple and straightforward.

I'm loving these fillings! 🥰 Definitely want to give them a try! 😋

Managed to catch this video before breakfast so I know what I’m having!!

The perfect pancakes for my personal taste are the mix out of my mothers-side grandmothers Blini dough (mother = Russian) and my fathers-side grandmother Pfannkuchen dough (father = German). The German and Russian way of cooking connects just so well...

Andong, thank you for bringing Russian cuisine into my life! I'll be trying to make these soon!

and there it is! the blini video we've all been waiting for

The classic recipe is blin stuffed with ham and cheese. But also you can try to stuff it with cottage cheese. A little sugar, maybe sour cream (to make it more moisture) and cottage cheese. Yum

Oh boy this was some of the closest approaches to making blini like we do it at home, but the placement of caviar made me flail my arms in the air. Still a like, you did fantastic, never thought of using potatoes as the filling actually!

I just tried this recipe, the batter is perfect!

In my my home area (Oberlausitz) it's called Plinse. The batter is exactly the same. We top it with it apple mousse and sugar.

I'm making pancakes tomorrow. Thanks for the idea.

What I find always ruins the first pancake is a pan that hasn't been preheated long enough. A pan that hasn't been preheated long enough will have some hot spots and cold spots (you can get quite big differences, depending on what combination of stovetop and pan you use) and those are great at ruining the first pancake. Keep the pan on the stove for a little while, let it come up to homogenous temp, THEN in with the butter and batter and it is easier to get a good first pancake.

I love stuffing my blinis with fried minced meat/mushroom/onion mixture, bake in oven and eat with sour cream dill sauce and some fresh cucumbers/tomatoes 😋. I have to try this savoury filling with mashed potatoes ... Seems amazing

These look the same as our Balkans "palačinke". We never eat them plain, always with filling. Either hazelnut creme with crushed biscuits or honey and walnuts / jam for the sweet variety. Of course, you can eat them savoury too, sour cream or molten cheeses together with deli meat, or literally anything you like.

That comment about dill, I really feel that one.

Our savory filling: frozen mixed veg (pea-corn-paprika), cottage cheese, shredded cheese, tomato, cucumber, blue cheese (if you like, I don't) any herbs and spices you desire.

Maybe someone else had explained it earlier but I simply can not hold the secret of “first blin will be bad” phrase :D It has some roots in Slavic mythology actually. Ancient Slavs had a celebration called Komoeditsa (комоедица) which was some kind of spring celebration with bears (komos, ком) as a main symbol. So the first pancake isn’t actually bad, it just means that you must give that first pancake as a sacrifice to the bear, it’s “first pancake to komos”, «первый блин комам» and later evolved (because it has roots in belarussian language and in russian we tend to change “a” to “o” sometimes, like, in official russian we have “moloko” (milk) but in belarussian they write it as “malako”). But nowadays it’s used as kind of mantra for a person who did something for the first time and wasn’t very successful but won’t give up and will try better next time.

@vaevictis2789

2 жыл бұрын

That's fake mythology, slavic people never had a celebration called komoeditsa and bear was never named as "kom"

The trick is to mix melted butter into the batter. Forget about greassing the pan, just keep going! Rgds from a Austrian chef in Alaska BTW: Theres a big culinary cross connection between Austrian, Russian and French cuisine.

"Russian Blins are the best" *boris has entered the chat*

It reminds my grandma's pancacke. Good Memories of a good time.

My Family makes them with honey filling for sweet ones and minced meat for salty/savory ones. Both versions contain сметана of course

It's similar to hungarian pancakes, called "palacsinta". Instead of tap water, we add sparkling water, and the filling can be Nutella, cocoa powder, a thing called "túró" (it's like cottage cheese, but it's more lumpy), with vanilla and raisins and simply roll them. And the ultimate most hungarian blin dish is: Hortobágyi húsos palacsinta. :D 'Meaty pancakes from Hortobágy' -> make a stew, strain it, add sour cream (smetana, tejföl) to the meaty part, fill the pancakes with this, and fold them. Somebody put it in the oven for a good 30-35 minutes, somebody not. Either way, in the end, you put some of the sauce from the stew to the top of the blins, and some sour cream. And the tricky version is when the stuffed blins are fried in breadcrumbs coat.

I can't wait to fail miserably at making these. That savory filling looks forking proper!

@stefanfranke5651

2 жыл бұрын

You can add a little bit of baking soda or carbonated water and make them a little bit thicker (like 3mm) so they hold together better and still are fluffy. If you still fail, just scramble the pancakes in small pieces in the pan (bit like scrambled eggs) and voilla: you have 'Kaiserschmarrn', a traditonal austrian delicacy, best served with applesauce or compote of berrys!

@michele33s68

2 жыл бұрын

You'll do fine.

For Americans, I would suggest using cream cheese with an added bit of sour cream or buttermilk to recreate the German cottage cheese in the sweet Blins.

Excellent 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻

@stefanfranke5651

2 жыл бұрын

I bet you scots would throw the filled bliny in the deep fryer for a while longer, eh? Just joking! Love back to Scotland fom Germany :)

We eat them with Nutella , any kind of marmelade, cheese or u can fill them with fresh cheese and bake them in a tray covered with a mix of eggs and milk.

7:48 Yes, YES! That's what I always say about Russian food. It's all about the smetana and dill! And the 5,000 types of meat-filled dumplings.

For similar BLINTZES, only fry on one side, fill with potato or cheese, fold and fry til cooked thru.

if sweet - i usually go for Nutella or boiled sweet condensed milk. If salty... my most fave are salmon, caviar, boiled eggs with spring onions or mashed potato with cheese, tho usually i can eat them with anything and even use instead of bread with soup. And I prefer adding more salt to batter - for some reason salty blini, even sweet stuff, tastes nice in my childhood, however, my mother usually made blini on milk with BEER. Which actually pretty much worked like adding yeast to the batter. Nowadays she swapped to kefir and while its a popular recipe... it tastes weird lol

Awesome, I love these dishes so much and I would love to make and try them for sure.

Blin with butter and salmon roe is my favorite childhood snack. Now I need some 😭

I saw it and immediately made them (savory) with my girlfriend. They were delicious! Thanks so much. Would love to see more Russian recipes. Greetings from Berlin!

@stefanb6539

2 жыл бұрын

That's an interesting suggestion for a filling, but hard to keep up a supply of girlfriends for regular pancake days.

VIELEN DANK FÜR DAS REZEPT!!! Ich liebe deine Videos!!! Freue mich schon auf die nächsten :)

I kind of prefer Palatschinken... Put jam inside directly after cooking, roll them up then put some powdered sugar on top. Or fill them with minced meat, bread and fry them. Or cut them into little strips and put them into soup as Fritatten... So many possibilities...

In Romania we usually add sugar directly in the batter, this sounds delicious and non fattening :D

my grandma and I make them almost the same way :) will try that trick with 2/3 milk and 1/3 water!

BTW, the next day you can take your blin leftovers, spread some sour cream (a little bit) on each blin, sprinkle a bit of sugar on it, fold it twice to form a quarter circles, and steam it or microwave it. Yum :)

I like butter for frying pancakes, I never had problems with burning the butter and I love the nutty flavor browned butter gives to pancakes. That said, I've never made blini, are they being fried with higher temperature than the normal German Pfannkuchen?

haha "flip that blinchik" ))) good recipe) I always use milk and water, kefir as some say in the comments are for olady. My favourite blin's filling is liver and rice. Your folding techique is a... peculiar one)

I just watched your other pancake video and now this. I think the universe is telling me to make pancakes🥞 👀

A not so traditional but great filling is banana - cut in half length wise, put on the edge of the blin with an optional dusting of sugar and roll up like a cigar. Be sure to heat on low heat so the banana warms through and becomes a little gooey. Serve with sourcream of course :)

I gotta say this, my babushka used to do a completely different type of blin. Her blins were thiccccc and covered with сливочные масло on all sides to avoid stickiness. We ate it with sugar most of the times. I remember tick, fluffy on the inside pancakes. Never have ever thought blinchiki could be thin lol

Hi from Russia) Love making pancakes, espesially on Maslyenitsa! Great channel, good luck and stay safe)

That's Naleśniki in Poland. If I may give a piece of advice - instead of using plain water, use a bit of carbonised water, this makes them more puffy

This is the pancakes, that we know in Poland. I was allways wondering why americans calls the stuff what they are making "pancakes", because the ones from your film are real one for every Polish person :D

i literally had a dream about making these a couple nights ago. bless.

I highly recommend you to flip them using spatula-free method. It won't be as tricky as it seems because you're good at wok technique: push the pan away and a little bit upwards. The rest is to catch it )

yeahh, here in hungary we call them 'palacsinta' and we don't fold them but rather roll them up ~ but the cottage cheese filling is the same (even tho hungarian cottage cheese is a lot more textured - it's nowhere near a cream)

Hearing studded Russian pancakes at the beginning made me think my puny American palette could not handle it, but after seeing the video it seems delicious and has a home feel to it.

Never had pelmeni, another Russian dish. I found some frozen pelmeni at the store and decided to buy it. It was really freaking good. I'll be making some myself soon.

Fröhliche Sonntag!

hello, i tried your recipe several times now but only the first time wroked perfectly (I changed the milk for buttermilk, bcuz it adds more flavor) The other times i tried this recipe, the crepes would break easily, and they kinda stick to the pan making it impossible for the spatula to flip them (exactly how it hppened to you in the video). Any idea why? Imho, i could fix it by adding a little bit more of flour? The pan is alright, its a good pan, and i only use it for crepes. It works great with other recipes.

Just had cottage cheese filled blinchiki for breakfast and most probably will have some for tomorrow’s breakfast

Fun fact: блин can be used in Russian slang to mean "damn". That's how powerful блины are

@user-bez-usermame

2 жыл бұрын

I would say it's closer to "darn" or "dang". Serves the same purpose, although I would argue it's now its own thing, not just a euphemism.

@phileas007

2 жыл бұрын

what the blin