Bliny are deeply rooted in Belarusian culture as a symbol of the sun and warmth (especially during the Maslenitsa festival). While sometimes made with yeast dough, this version uses baking powder for a soft, supple, and thin consistency.
The trick to perfect Bliny is having the pan hot enough and a thin layer of melted butter in the batter, which ensures the pancakes won't stick and will be flavorful.
In a large bowl, mix the flour, sugar, baking powder, and salt.
In a separate bowl, whisk the eggs, then add the milk and melted butter. Stir well.
Gradually pour the liquid mixture into the dry mixture while continuously stirring. Whisk until you get a smooth batter without lumps, similar in consistency to cream. If the batter is too thick, add a little more milk.
Heat a crêpe pan over medium-high heat. Lightly grease it with oil or butter before the first pancake.
Pour the batter into the center of the pan using a ladle, quickly tilting the pan to spread the batter evenly into a thin layer.
Fry the pancake until the edges start to brown and bubbles appear on the surface (about 1 minute). Flip and fry for another 30-60 seconds on the other side.
Stack the finished Bliny on top of each other to keep them warm and moist. If they are intended for a sweet filling, you can brush each pancake with a thin layer of butter.
Serve with sour cream (traditionally), jam, honey, or, if you prefer a savory version, with salmon and caviar.