Tykvennyye Bliny (Russian Pumpkin Pancakes)
♡
Did you know?
Pumpkin bliny have been a traditional autumn breakfast in Russia since the 19th century, celebrating the harvest season.
Method
In a large bowl whisk together the pumpkin purée, eggs (or flaxseed eggs), milk (or oat milk), melted butter (or oil), and sugar until smooth.
Sift the flour and baking powder into the wet mixture, add the pinch of salt, and fold gently until just combined; a few lumps are fine.
Let the batter rest for 5 minutes while you preheat a non‑stick skillet over medium heat.
Lightly grease the skillet with a little oil, pour about 1/4 cup of batter, and spread gently to form a thin pancake.
Cook for 2–3 minutes until bubbles appear on the surface, then flip and cook another 1–2 minutes until golden.
Repeat with the remaining batter, stacking the cooked bliny on a warm plate.
Serve the warm pumpkin bliny with sour cream, honey, or your favourite topping.
Nutrition per serving
Approximate values, not medical advice.
