Blynai (thin pancakes) with blueberries and yoghurt

Illustration

Illustration – not a dish we made, so it may look a little different. Photo: jeffreyw, CC BY 2.0, Wikimedia Commons.

Blynai (thin pancakes) with blueberries and yoghurt

Name: Blynai (thin pancakes) with blueberries and yoghurt
Total time: 30 min
Yield: 2 servings
Cuisine: Lithuanian
Ingredients: 80 g wheat flour; 55 g egg (1 egg); 200 ml milk 2.5%; 8 g rapeseed / sunflower oil; 160 g blueberries; 150 g natural yoghurt

A thin-pancake weekend – with real berries, not jam from a jar.

⏱ 30 min · serves 2 · Lithuanian home cooking · Not spicy at all

364kcal

14 gprotein

51 gcarbs

12 gfat

3 gfibre

Per serving, out of 2. Worked out from the grams of each ingredient using a food database – so it's approximate.

Allergens: Gluten, Eggs and Milk

Ingredients (serves 2)

Wheat flour80 g
Egg (1 egg)55 g
Milk 2.5%200 ml
Rapeseed / sunflower oil8 g
Blueberries160 g
Natural yoghurt150 g

Also: A pinch of salt, water

Method

In a bowl, whisk the egg with a pinch of salt. Pour in the milk (200 ml) and 50 ml water, then gradually add the flour (80 g), whisking until there are no lumps.
Let the batter rest while you rinse and drain the blueberries (160 g).
Heat a frying pan over medium heat for 2 min. Wipe it thinly with a piece of kitchen paper dipped in oil – 8 g oil is enough for all the pancakes.
Pour in a small ladle of batter and swirl the pan so it spreads thinly. Cook over medium heat for about 1 min, flip and cook for another 1 min, until both sides are golden.
Serve the pancakes with the yoghurt (150 g) and blueberries.

Tips

Let the batter rest for 10 min – the pancakes won't tear.
The first pancake always burns – that's tradition, not a mistake.

How much should you actually eat?

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Find this recipe in

Breakfast Lithuanian classics Vegetarian

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We haven't tested this recipe in our own kitchen yet – if you spot something off, let us know. Dumpli is a dumpling, not a doctor: for health questions, talk to your doctor.