It’s Maslenitsa week in Russia – blini and blinchiki, butter and cheese and all winter fun. Every year I’m looking for new recipes and every year find something special. Like these thin pancakes or blinchiki with mashed potato. They are easy to make (with some knowledge of blinchiki or crepes).
Yield: 9 large pancakes
1/2 cup mashed potato (fresh cooked or leftover)
2 large eggs
1/2 cup milk
pinch of salt
1/2 cup all-purpose flour
2-3 tbsp. Parmesan, shredded (optional)
2-3 tbsp. dill, chopped (optional)
Whisk all of the ingredients together. Heat a non-stick pan (I have cast-iron pan) on high-medium heat, spray with cooking spray.
Pour about 1/2 cup of batter (or enough to cover the bottom of pan) into the center of the pan and swirl to spread evenly. Cook for about minute (until golden) and flip with spatula on the over side, be careful with center. Cook for another 15 seconds and remove to the plate. Continue until all batter is gone. There isn’t any oil or butter in batter, so spray pan time to time to prevent sticking. Serve hot with sour cream or yogurt, or fill with smoked fish or mushroom filling.