Hey, lovely people,

Here are my food-inspired sketchbook spreads.

I look forward to seeing your favourite recipes and food journeys!

If you enjoyed this class, please consider leaving a review—it truly means a lot to me personally and helps make this class more visible.

Russian Pancakes (Bliny) Recipe

Bliny are thin, soft pancakes with slightly crispy edges, perfect for both sweet and savoury fillings.

Ingredients:

• 1 litre milk (warm, but not hot)
• 2 eggs
• 250 g all-purpose flour (gluten-free flour works too)
• 1 tbsp sugar (adjust to taste)
• ¼ tsp salt
• 2 tbsp vegetable oil (plus more for frying)
• Optional: ½ tsp baking soda + 1 tsp vinegar (skip if using self-rising flour)

Instructions:

1. In a bowl, whisk together the eggs, sugar, and salt until well combined.
2. Add half of the warm milk and mix well.
3. Gradually sift in the flour, stirring continuously to prevent lumps.
4. If using baking soda, mix it with vinegar in a spoon and add to the batter. (Skip this step if using self-rising flour.)
5. Pour in the remaining milk and mix until smooth and runny.
6. Stir in the vegetable oil, mix a bit.
7. Let the batter rest for 10–15 minutes.
8. Heat a lightly oiled pan over medium heat. Pour in a ladleful of batter, tilting the pan to spread it thinly.
9. Cook for about 1–2 minutes until the edges start to lift, then flip and cook for another 30 seconds.
10. Stack the bliny and serve warm with jam, honey, sour cream, or any filling you love.

Enjoy!