Thursday, 1 March 2012

Sweet Pancakes (Blynai)

These fluffy pancakes are typical of the Lithuanian tradition and they are really exceptional. The beat egg whites make the batter light and soft. And the sour milk gives to this recipe the right amount of fat without being greasy. Try them at any time of the day!

Sweet Pancakes (Blynai)

Ingredients for 15/20 small pancakes:
1 cup of all-purpose flour
1 cup of sour/fermented milk
2 large eggs
4 tbsp of white sugar
a pinch of salt
a drop of vanilla essence
2 tbsp of sunflower oil
jam or honey

How to prepare:
In a bowl beat the egg whites until stiff. In another bowl beat the egg yolks together with the sugar until you will have a light yellow and soft cream. Add the sour milk, the flour, the salt and the vanilla essence to the egg yolks and mix. Then add also the egg withes and mix gently from bottom to top.

On the stove heat 1 tbsp of oil in a large non-sticky pan (you can also use butter, but in this case I prefer sunflower oil because its taste is more neutral). Portion the batter with a tablespoon (each pancake one tablespoon) and cook 5-6 pancakes per time, depending on how big is your pan. Fry on one side until they are golden (around 2 mins) than flip on the other side and complete the cooking. When the pancakes are ready, take them from the pan and keep them warm. Go on until you use all the batter and add more oil when necessary.

Serve the pancakes hot with jam or honey, I used strawberries and raspberries jam.


  1. I tried them today and I have to admit it: they are ways better than the traditional pancakes. These pancakes are thicker, but really soft. I tried them with honey/sour cherry jam... really tasty! Fede

    1. Thank you Fede! I'm happy you enjoyed them! Last time I made these pancakes I served them with strawberry jam and fresh strawberries sliced... yummi!

  2. How do you make the sour/fermented milk? Can I use buttermilk instead?