Russian Pancakes

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

These popular pancakes are practically always made with buckwheat flour in Russia, but can also be made with ordinary sifted flour. As with the ordinary pancake, there are various recipes for the making of bleeny, and I have chosen two which are likely to appeal to English tastes—the first being the most usual, the second a somewhat de luxe version. Bleeny were eaten in Russia, especially during carnival time, before Lent. They are served with melted butter, sour cream and often with caviare.


  • ¾ lb. of buckwheat flour
  • pints of milk
  • ¼ lb. butter, just under 1 oz. of yeast
  • 3 eggs
  • a pinch of salt.


Dissolve the yeast in ½ pint of warm milk and make a dough with a little flour. Let this stand in a warm place for 2 hours. Then add the rest of the flour, the yolks of eggs, the salt, and the remaining warm milk. Mix thoroughly but do not let the mixture get too thick. Lastly, add the whites of eggs beaten to a stiff froth and let stand for another ½ an hour. Proceed in the same manner as in the making of pancakes, using a very small pan.

The other recipe for bleeny is the same as the above, except that 6 tablespoons of cream are added to the mixture and ordinary flour can be used or half the amount of buckwheat and half of white flour.