Pancakes with mayonnaise
Origin of the recipe
Blini made with mayonnaise is a practical recipe from Soviet and post-Soviet home cooking, originating as a way to use readily available ingredients during times of shortages or on a limited budget. Mayonnaise, a fatty emulsion, replaced eggs and some butter, giving the dough elasticity and richness. These blini were often prepared not as a dessert, but as a base for savory fillings—with cottage cheese, potatoes, mushrooms, or meat. Despite its unusualness, the method caught on thanks to its simplicity and consistent results: the blini are soft, dense, hold their shape well, and don't tear when stuffed. Today, the recipe remains popular in regions where economy and waste-free cooking are valued—especially in village or family kitchens. Although far removed from classic blini traditions, it reflects the ingenuity of housewives who know how to transform a modest set of ingredients into a hearty and comforting dish.
What do you need for cooking?
Ingredients
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Eggs
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Mayonnaise
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Sugar
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Vanillin
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Baking powder
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Salt
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Vegetable oil
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Water
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Flour
Kitchen utensils
- Bowl
- Whisk
- Plate
- shoulder blade
- Non-stick frying pan
Step-by-step recipe:
Step 1:
Break eggs into a bowl and add mayonnaise.
Step 2:
Beat until smooth.
Step 3:
Add sugar, vanilla, baking powder and salt.
Step 4:
Pour in warm water and mix well again.
Step 5:
Gradually add flour and beat until smooth.
Step 6:
Pour in vegetable oil and knead the dough until smooth.
Step 7:
Heat a frying pan and grease it with oil.
Step 8:
Pour a portion of the batter into the pan and fry on both sides until golden brown.
Step 9:
Transfer the finished pancake to a plate and repeat the process with the remaining batter.
Step 10:
Serve the pancakes warm with sour cream or your favorite sauce.
Cooking tips:
Use high-quality mayonnaise with at least 50% fat. Low-calorie or "light" versions contain a lot of water and starch, which can ruin the texture of the pancakes, making them rubbery or sticky.
Combine mayonnaise with liquid (water, milk, or kefir). Mayonnaise alone is too thick—add liquid to achieve the consistency of thin sour cream.
Whisk the batter thoroughly until smooth. Mayonnaise tends to form lumps when mixed with flour, so add it gradually and whisk vigorously.
Add a pinch of baking soda or baking powder (optional). This will make the pancakes softer and fluffier, especially if you're using a sour milk base combined with mayonnaise.
Don't overdo it with flour. The batter should remain fairly runny—too much flour will turn the pancakes into dense flatbreads.
Fry over medium heat with minimal oil. The fat in the mayonnaise will keep the pancakes from sticking—just lightly grease the pan or use a non-stick pan.
Serve warm with neutral or spicy sauces. These pancakes pair well with sour cream, garlic sauce, stewed vegetables, or hearty fillings (meat, mushrooms, cottage cheese)—but avoid sweet toppings, as the flavor of mayonnaise is best revealed in salty and savory combinations.
