Apple Blinchiki (Russian Pancakes)

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apple blinchiki recipe
Emily Morgan

Never heard of blinchiki? No worries: We just learned about the Russian pancakes from Anna Gass’s cookbook, Heirloom Kitchen: Heritage Recipes and Family Stories from the Tables of Immigrant Women. The collection of recipes paints a picture of how migrant staples shaped the American foodscape as we know it. These blinchiki come from Emily, a woman from Bila Tserkva, Ukraine.

“Traditionally, blinchiki is a simple crepe-like pancake,” Gass writes. “However, Emily’s mother, Eva, always grated apples into the batter to make it a heartier dish. I never knew a four-ingredient recipe could taste so good! Emily makes these often for her grandchildren, and it’s their favorite after-school snack.” Gass recommends serving them with sour cherry sauce for a showstopping breakfast (or dessert).


2 apples, sweet or sour, depending on preference (like Gala or Honeycrisp)

1 large egg, beaten

5 to 6 tablespoons (37 to 45g) all-purpose flour

1 tablespoon sunflower oil or butter

Sour cream and/or sour cherry spread, for serving


1. Peel and grate the apples on the large holes of a box grater.

2. Combine the grated apple with the egg in a large bowl.

3. Add the flour, 1 tablespoon at a time, until all the moisture is absorbed. The mixture will resemble chunky pancake batter.

4. Heat the sunflower oil in a large pan over medium heat. Spoon 3 or 4 small dollops of the batter onto the pan. Press them to create round, chunky pancakes. Cook until the center is firm and the outside is golden brown, 3 to 4 minutes per side. Serve with sour cream and/or sour cherry spread.

Nutrition Facts
  • 141 calories

  • 5g fat

  • 21g carbs

  • 3g protein

  • 9g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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