Bliny, the Russian pancakes are traditionally made with eggs, flour and milk or kefir (a fermented milk drink), and today they are usually eaten for breakfast or on the national holiday Maslenitsa (Butter Week).
To make bliny, you need to mix the ingredients into a batter and fry it as thinly as possible in a pan. Sour cream is often served as a side dish, although some people may opt for honey or varenye (a local variety of jam made from berries or fruits). Sometimes blinis are also made with fillings, the most popular of which are ham and cheese or creamy mushrooms with mashed potatoes.
You can also make vegan bliny by the way: just replace the eggs with mashed bananas and the milk with a vegan one. They are just as good!
In a large mixing bowl, combine the eggs, flour, 1 cup buttermilk, baking powder, oil, sugar and salt with a whisk. It is important to absorb the liquid gradually to avoid lumps. When the mixture is smooth and lump-free, add the remaining buttermilk.
The consistency of the batter should be the same as that of heavy cream. Let stand for 20 minutes. You should see small bubbles on the surface of your batter.
Heat a non-stick skillet over medium heat and grease it with an odorless oil.
Using a ladle or measuring cup, pour ½ cup of the batter into the pan and tilt the pan slightly so that the batter runs to the edges and forms a thin and round crepe. Cook until the top of the crepe looks dry, then flip with a spatula and cook 1 minute more.
Transfer to a plate and spread with a little butter if desired. Repeat with the next crepe and continue cooking until all the batter has been used. Stack the pancakes on top of each other.