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Blinchiki (russian-style Pancakes) Recipe

Blinchiki (Russian-style Pancakes) Recipe
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Serving : 4
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Prepare the ingredients before making Blinchiki (Russian-style Pancakes) in your home. Then, follow these steps below to serve Blinchiki (Russian-style Pancakes) for your family or friends.

Ingredients: Blinchiki (Russian-style Pancakes)

  • 1 ☆Egg
  • 100 grams ☆Bread (strong) flour
  • 200 ml ☆Milk
  • 1/2 tsp ☆Salt
  • 3/4 tbsp ☆Sugar
  • 150 grams Salmon
  • 1 Boiled egg
  • 1/4 medium Onion
  • 20 grams Butter
  • 1 Salt and pepper

How to Make Blinchiki (Russian-style Pancakes)

If you have prepared the ingredients needed, now time to start cooking. There are 12 steps you must follow to make Blinchiki (Russian-style Pancakes) in your home by yourself.

    Step 1
  • Make hard-boiled eggs. After bringing the water to boil put the eggs in and cook for about 10 minutes. In this picture you can see three but I use only 1 for this recipe.
  • Step 2
  • Make the pancake batter. Mix the egg, salt and sugar. Stir in half of the milk.
  • Step 3
  • After stirring sift the flour into the mixture. Mix until smooth.
  • Step 4
  • After mixing add the rest of the milk. Stir until smooth.
  • Step 5
  • After stirring let the mixture rest. Meanwhile make the filling.
  • Step 6
  • Remove the skin of the salmon. Cook the salmon in a microwave and leave to cool. Break up the flesh into small pieces.
  • Step 7
  • Heat the butter in a frying pan and add the onion. Fry until wilted and add the salmon. Salt and pepper.
  • Step 8
  • Chop the egg finely. Mix the egg with the fried onion and salmon.
  • Step 9
  • Pour the pancake batter into the pan and spread thinly and evenly. Cook both sides.
  • Step 10
  • Place the filling onto a pancake. Fold in the bottom, the left and right, then the top.
  • Step 11
  • This is done. Transfer this carefully to the frying pan to warm up. Transfer to a serving dish.
  • Step 12
  • You're all set! This pancake goes well with different sauces. I used a mixture of ketchup, mayonnaise and grainy mustard this time.
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