Wheat Flour Bliny with Milk and Yeast

Introduction

These wheat flour bliny rely on yeast, two rises, and a final round in an oiled frying pan to give you tender centers and lightly browned edges. The batter is loosened with hot milk at 122°F partway through, so this works best when you want a weekend breakfast or a batch you can reheat later.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 20 minutes
• Servings: 8

Ingredients

• 4 cups of milk, warmed (80-95°F)
• 1 tablespoon of white granulated sugar
• 1 tablespoon of salt
• 5 teaspoons of butter, melted
• 1 ounce of yeast
• 1 egg white
• 1.3 pounds (5 cups) of wheat flour
• 5 teaspoons of olive oil

Instructions

1. Dissolve the yeast in 3 cups of the warm milk. Add ½ tablespoon of sugar, salt, egg yolk, and melted butter.
2. Stir, then add half the flour, and knead the dough.
3. Cover the bowl with the dough with a cloth or towel and leave it in a warm place for 1.5-2 hours, or until the volume of the dough is doubled.
4. Heat the rest of the milk to 122°F, then mix it into the batter along with the rest of flour and sugar. Pour in well-whipped egg white.
5. Knead the dough again and leave it until it rises.
6. Heat an oiled frying pan. With a large ladle pour some batter in the center so it makes a circle.
7. When the bottom of the blin is ready (the edges of the blin should have separated from the pan and be pointing upwards), turn it over.
8. After it is ready, put the blin on a large plate and start making the next one.

Variations

• Change the 5 teaspoons of olive oil to clarified butter for frying. You get a richer flavor and darker browning on the surface.
• Replace 1 cup of the 1.3 pounds (5 cups) of wheat flour with buckwheat flour. The bliny turn darker, slightly denser, and more earthy in flavor.
• Change the ladling step and make smaller rounds instead of full-size bliny. They cook faster and give you more crisp edge in each piece.
• Replace 4 cups of milk with unsweetened soy milk and replace 5 teaspoons of butter, melted with neutral oil. The result is less rich but works as a dairy-free version.

Tips for Success

• Keep the first 3 cups of milk in the stated warm range when dissolving the yeast; milk that is too hot can weaken the rise.
• Wait for the dough to fully double before moving on after the first rise. If it is only slightly puffed, the bliny tend to come out heavy.
• Whip the egg white until it is very foamy before adding it. That extra air helps the batter stay lighter in the pan.
• Use only a thin film of olive oil in the frying pan. Too much oil makes the bliny fry unevenly instead of browning cleanly.
• Turn each blin when the edges lift away from the pan and point upward. That visual cue is more reliable than guessing by time.

Storage and Reheating

Let the bliny cool completely, then stack them with parchment or wax paper between layers in an airtight container. Keep them in the fridge for up to 3 days or freeze them in a freezer-safe bag or container for up to 2 months.

Reheat in a lightly oiled skillet over medium heat for 30 to 60 seconds per side, or warm them in a 300°F oven in a covered dish until heated through. For a quick option, microwave short bursts, but the texture will be softer.

FAQ

Can you use active dry yeast instead of 1 ounce of yeast?

Yes. Use 3 packets of active dry yeast, dissolve it in the warm milk, and expect the rise to take a little longer.

Do you need the egg yolk mentioned in the instructions?

The method uses one egg in two parts: yolk early and whipped white later. Separate one egg and follow the instructions that way for the intended texture.

Why are the bliny sticking to the pan?

The pan is usually not hot enough, not evenly oiled, or the bliny are being turned too early. Wait until the edges separate from the pan before flipping.

Can you make these ahead?

Yes. Cooked bliny hold better than raw yeasted batter, so make them ahead, cool them fully, and reheat as needed.