Blini (Russian Pancakes) with Bottle Storage

Prepare the Batter In a large mixing bowl, whisk together the milk, melted butter, flour, and eggs until a smooth batter forms.

Rest the Batter Cover the bowl with plastic wrap and let the batter rest at room temperature for 30 minutes.

Heat the Pan Heat a non-stick frying pan or skillet over medium-high heat. Brush the pan with a little butter or oil.

Cook the Pancakes Pour a small ladleful of batter into the pan and swirl it around to form a thin, even layer. Cook for 1-2 minutes, or until the edges start to lift and the bottom is golden brown.

Flip and Cook Flip the pancake and cook for an additional 1-2 minutes on the other side, until golden brown and cooked through.

Continue Cooking Transfer the cooked pancake to a plate and cover with a clean kitchen towel to keep warm. Repeat with the remaining batter.

Store in Bottle Once the pancakes have cooled completely, stack them and roll them up tightly. Place them in a clean, dry bottle for storage. Keep refrigerated.