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Blini are thin, delicate Russian pancakes that you can enjoy with sweet or savory fillings. This keto version is not only easy to make, but can be enjoyed guilt-free! They will become your new favorite breakfast food.
Having a Russian background, meant for me waking up most Sundays with my dad standing behind the stovetop making blini. He would usually make what seemed like a 100 of them, and we would eat them for breakfast, lunch, and dinner that day! I cherish those memories.
Unfortunately, blini are made with wheat flour and milk. So, I knew I had to come up with something different if I wanted to share this part of my life and culture with my own children. And did I! After some failures in the kitchen, and “blini” that looked like scramble eggs, I have come up with an easy and quick recipe that will bring some Russian cuisine to your home.
Tips for making delicious blini (that don’t get burned or scrambled!)
Right pan size. For this recipe, I used my 10″ cast iron. I don’t recommend anything that is larger than 10 inches, as it would make flipping the pancakes and cooking them evenly difficult. A non-stick pan will work best (like a well-seasoned cast-iron). You can also make smaller pancakes by using a 8″ pan, which will yield more blini (about 7-8).
Heat pan. Make sure your frying pan is hot before you pour your pancake batter in. Sometimes I’m too impatient to wait, pour my batter in a warm pan and ruin my first pancake. On the other hand, if you notice that your pancake burns, make sure to turn down the heat. I have it usually set around lower medium heat.
Flipping. To flip the pancake, I usually use a butter knife and a plastic spatula. Wait for the edges to dry, and then gently loosen all the way around with the knife. Work your spatula under one lifted edge and carefully flip it over.
Ingredients at room temperature. Make sure that your eggs are at room temperature and the cream cheese is softened. My house tends to be on the chillier side, so I usually pop my cream cheese in the microwave for 10 seconds to ensure it is softened. Using cold ingredients will result in a clumpy batter.
BONUS TIP. Make two batches and use the second batch for Keto Spinach Pinwheels!
Let’s make some delicate and delicious keto pancakes!
Keto Russian Pancakes (Blini)
- cast iron skillet or other non-stick skillet, 10" or 8"
- In a medium bowl, beat your cream cheese until it looks creamy. Add eggs and heavy cream, and beat until well combined. Add the remaining ingredients and mix until the batter looks smooth.
- Heat your skillet over medium-low heat. Add just enough butter to the skillet to lightly coat it. Once hot, pour ½ cup of batter (1/3 cup for an 8" skillet) into the pan and swirl into a thin layer that reaches the edges of the pan.
- Wait for the edges to dry, and then gently loosen the sides all the way around with a butter knife. Keep one edge lifted, work spatula underneath and flip.
- Cook on the other side until golden brown. Transfer the pancake on a plate, lightly grease with butter (to prevent the pancakes from sticking to each other), then continue with remaining batter. Make sure to keep your skillet lightly coated with butter as you continue.
- To serve, fill blini with whipped cream, keto fruit pudding, yogurt, or anything else! Keep leftovers in an airtight container in your fridge for up to 5 days.
- Make sure your frying pan is hot before you pour your pancake batter in.
- Use eggs at room temperature and softened cream cheese for a smooth batter.