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low fat russian "blini" pancakes


here is a lower fat version I created from what my grandma katrina used to make, serve with fresh fruit and fat free yougurt for breakfast or as a dinner with salmon or russian caviar on top with a dollop of fat free sour cream.

Rate this recipe 3.6/5 (70 Votes)


  • 1 tb Active dry yeast; (see note)
  • 1/4 c Warm water; or
  • Apple juice (98 to 110
  • -degrees)
  • 1 ts Honey
  • 2 c All-purpose flour
  • 2 c Nonfat milk
  • 1 ds Salt
  • 2 Eggs; separated
  • 1 c Evaporated skim milk; well
  • -chilled


Servings 24
Level of difficulty Easy
Cost Budget Friendly


Step 1

In separate bowl, whisk together flour, milk, salt and egg

yolks. Add yeast mixture. Stir well. Cover bowl with clean

towel and let batter rise in warm place 1 hour.

Beat egg whites in clean bowl until soft peaks form. In

another bowl, whip chilled evaporated milk with electric

beater until thick like whipped cream. Fold into egg

whites. Fold egg-white mixture into batter.

Heat 10-inch nonstick griddle or skillet until drop of

water sizzles when flicked onto surface. Cook thin pancakes

on hot griddle, flipping once. Stack on paper towels. Offer

with fillings of choice fresh fruit or jam, fish or caviar. Makes about 24 servings enjoy!


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