Pancakes
thin pancakes cooked in a pan
living home tradition
Flour, milk, eggs, thin batter, curd cheese, meat, mushroom, or jam fillings
Lietiniai, Thin pancakes
What are lietiniai?
Lietiniai are thin pancakes cooked from a fluid batter. They are similar to crepes, but in Lithuanian cuisine they have their own fillings and serving styles.
They may be sweet or savory, plain or filled. According to the Universal Lithuanian Encyclopedia, the pancakes called lietiniai sklindžiai are made from a fluid wheat-flour and milk batter, and the filling is rolled inside them. That is what separates thin lietiniai from thicker spoon-dropped sklindžiai.
How lietiniai differ from sklindžiai
Lietiniai are cooked from a very fluid batter that is spread across the whole pan. The goal is a thin, flexible pancake that can be rolled, folded, or filled.
Sklindžiai are usually smaller and thicker, dropped by the spoonful. Lietiniai therefore suit fillings better, while sklindžiai are more often eaten as separate small pancakes.
This technical line matters for the recipe too: lietiniai batter must rest and be thin enough, otherwise the pancake will tear or come out too thick.
Fillings
The most common sweet filling is curd cheese. Savory lietiniai may be filled with meat, mushrooms, cabbage, or cheese.
Filled lietiniai are often fried again briefly so the outside browns a little.
Recipe
How are lietiniai blynai made?
The batter for lietiniai should be fluid and rested. Resting lets the flour absorb the liquid, so the pancakes tear less easily.
Ingredients
- 250 g flour
- 2 eggs
- 400 ml milk
- 150 ml water
- A pinch of salt
- 1 tbsp oil
- Butter or oil for the pan
Method
- Whisk the eggs with the salt, milk, and water.
- Mix in the flour until the batter is smooth and fluid, then stir in the oil at the end.
- Leave the batter to rest for 15 minutes.
- Cook very thin pancakes in a well-heated pan.
- Fill them or serve with the accompaniments you prefer.
Notes
If the batter is too thick, add water. Lietiniai should spread easily across the pan.
