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Russian Cheese Blini

Russian Cheese BliniThis is a lighter, easier version of the Russian classic, Blinchiki

, and it is high in protein due to the cottage cheese filling.

Serves 2.



  • 1/2 c cottage cheese
  • 1 Tbsp honey
  • 1/8 tsp cinnamon
  • dash ginger


  • 1 egg
  • 1/2 c whole milk
  • 1/4 c sour cream
  • 1/2 tsp baking soda
  • 1/4 tsp cider vinegar
  • 1/4 c all purpose flour
  • pinch salt
  • 1/2 Tbsp butter for frying



  1. In a food processor, kitchen chopper, or by hand, blend the cottage cheese, honey, cinnamon and ginger until creamy.
  2. Set aside.


  1. In a medium bowl, beat the egg with a wire whisk until smooth. Add milk and sour cream and whisk for one minute.
  2. In a small bowl or cup, mix baking soda and vinegar until fizzy. Add to batter and whisk again.
  3. Gradually add flour and salt, beating until smooth.
  4. Heat an 8-inch or larger omelet/crepe pan on medium low.
  5. Melt 1/4 teaspoon butter for each pancake, coating the bottom of the pan.
  6. Pour in 1/4 cup batter per blin and fry about one minute, or until bubbles have formed all the way across and edges are brown.
  7. Loosen cake all around with heat-proof silicone spatula. Flip over and fry the other side about 30 seconds.
  8. Spread a tablespoon or two of the filling on each blin. Fold each blin in half, and then in half again. Arrange 2-3 blini on each plate and top with jam if desired. Serve hot.

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