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1
In a large bowl, add milk then mix in flour half a cup at a time, beating well with an electric mixer after each addition or until mixture is well blended and smooth.
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2
Add salt and mix well.
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3
Add 1 egg at a time and beat well to mix after each addition.
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4
Add sugar and beat again.
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5
Add 3 tablespoons melted butter and beat again.
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6
Mix baking soda in about 1 tablespoon of milk, add to batter and lightly beat again.
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7
Add baking powder and mix lightly until blended.
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8
Let batter sit for about 5 minutes before using.
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9
Batter consistency should be like whipping cream.
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10
Preheat a 10 inch heavy bottom, shallow fry pan to medium-high heat.
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11
Rub fry pan with vegetable oil before cooking each blintsi.
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12
Pour about 1/2 cup batter onto fry pan and quickly spread over fry pan by shaking fry pan in a circular motion.
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13
Cook until edges just start to brown and lightly curl, about 1 minute.
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14
Turn blintsi over and cook an additional 15 to 20 seconds.
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15
Adjust heat temperature to suit the type of fry pan you are using.
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16
Remove blintsi from fry pan, fold in half and wipe blinsti with melted butter.
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17
Although the blinsti taste best if served immediately, you can cook them ahead of time and place in a preheated 275 F oven to keep warm.
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18
Serve with syrups or jams of your choice.
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19
If desired, use chopped fresh strawberries or blueberries along with a dollop of sour cream, or plain yogurt or whipping cream.
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20
You can also simply sprinkle blintsi with lemon juice and some sugar.
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21
Refrigerate any unused blintsi.
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22
To reheat again, place in a microwave-safe dish and microwave on HIGH (full power) for about 15 seconds for each one, or place them in a preheated 400 F oven for about 5 minutes.
