This year was my husband's first Father's Day...and because he lived in Russia for two years, serving a mission for our church, I decided to (attempt to) make some Russian cuisine!
Great idea, right?
Well, breakfast turned out really yummy, but dinner ended up being a semi-flop.
...
Okay, it was a complete flop.
Spending way too long in the kitchen with sticky beyond sticky dumpling dough gave me enough frustration to wish I was a bent-over Babushka (Russian grandma) myself that could actually make Russian food.
You could say our Russian dumplings ("Pelmeni") were a little too flour-y and...well, flavorless.
*tear*
But at least they were...umm...edible...?!
Let's just say it'll take a lot for me to attempt Pelmeni again!
Those Babushki are even tougher than I thought...
...back to pancakes.
So for breakfast we had blini, or Russian buttermilk pancakes, with some sweet bananas and luscious, plump blueberries.
These pancakes have a denser (is that a word?), heavier texture--my husband and I both enjoyed them! It's fun to change up your pancakes once in a while.
You'll want to mix it up in a pot, not a small saucepan (you'll be reminded of 3rd grade science when you add 2 whole tsp of baking soda to the buttermilk!).
Blini (Russian Buttermilk pancakes)
from everydayrussian.com
3 cups buttermilk2 tsp baking soda
2 Tbsp sugar
1 tsp salt
2 cups flour (use less for thinner pancakes, more for thicker)
Whisk buttermilk in a pot over medium heat--just let it get warm; don't let it boil. Add the baking soda & let it froth up while whisking (this is the 3rd grade science project part). Remove from heat, add the sugar & salt, and slowly whisk in flour. Pour 1/3-1/2 cup of batter onto greased frying pan over medium heat. Flip over when pancake is bubbling (about 2 minutes) and cook for another 1-2 minutes.
Serve with sour cream or jam (if you're Russian, because Russians put sour cream on everything!).
Makes about 8 pancakes.
