Cheese Blini (Pancake with Cheese)

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Full recipe

If you love thin pancakes as much as we do, and want to try something new and unusual, then the recipe for cheese blini is a great solution. They turn out incredibly juicy and delicious, and the preparation process differs from the classic one with just a few simple steps. First, we whip the eggs (2 pcs.).

I recommend doing this at once in a deep bowl, in which you will be mixing the batter. Once you have reached homogeneity, pour the milk (400 ml) and stir it.

Since cheese adds a lot of volume to the blini, I still prefer to make a yeast-free batter with milk, so that the finished pancake is not too thick and you can wrap the filling in it.

Fact

Now we can add the ingredients. We do not have healthy pancakes, so we take the most usual flour (250 g) – White flour or All-purpose flour. Since the consistency of the batter strongly depends on the type and quality of flour, do not pour the entire amount at once. Batter for blini should be quite liquid, because grated cheese will add to the thickness.

I recommend always sifting the flour before adding it to the dish to get rid of lumps. It is especially important to do this procedure if you cook with flour not so often, and it has time to compress.

Tip

Together with the flour we add the baking powder (1 tsp.), which will add some volume, salt (1 tsp.) and sugar (1 tsp.).

Cheese blini are a salty dish, so initially there is no need to keep the batter neutral, as is often done when making pancakes. Knead the batter until homogeneous, when no dry flour or lumps are found in it.

Now the last preparation remains – you need to grate cheese (200 g) and mix it into the batter. It is desirable to use varieties that melt well: Gouda, Cheddar. Varieties such as aged Suluguni, Mozzarella or Halloumi will simply remain stiff, not making the cheese pancakes pliable and juicy.

To make the batter more homogeneous and blini bake better, use a fine grater to grate the cheese.

Tip

At the end, you can add a tablespoon of vegetable oil to the pancake batter. It will save blini from sticking, especially when the pan is not nonstick.

Bake the cheese blini on medium heat, about 2 minutes on each side.

Flip at the moment when the sides begin to come away from the pan and the pancake can be easily picked up with a spatula.

Before pouring the ladle of batter, I additionally apply oil to the pan, using the sprayer, which was told about in the article “Goods for the kitchen from Aliexpress“. This way you minimize the chance of burning and all the pancakes turn out perfect, with a little ruddy crust.

Since the cheese batter is quite thick, up to two scoops can be poured onto the pan at a time. Accordingly, about 6 puffy blins are baked from the resulting volume of batter.

Cooked cheese pancakes make you salivate even from just one picture, and you won’t believe what’s happening to the person in the kitchen at that moment.

The blini hold their shape well. The dough is moderately elastic, does not tear, but at the same time is not stiff and juicy. Cheese pancakes are most often eaten with greens and sour cream, which perfectly match the taste of cheese and pancake dough.

You can use parsley, dill, green onions and any other herbs of your preference. Sometimes I serve tzatziki with my blini, which is essentially a similar combination of greens and fermented dairy.

Bon appetit! Don’t starve 😋