Lithuanian Yeast Pancakes (Mieliniai Blynai)

Lithuanian yeast pancakes represent a cherished traditional dish from Lithuania, typically savoured during breakfast or lunch. Also known as Mieliniai Blynai in Lithuanian, they are crafted from a simple mixture of yeast, flour, sugar, milk, and eggs. The batter then undergoes a doubling in size through a patient-rising process. These delectable treats offer a canvas for a plethora of toppings, ranging from luscious jams and honey to rich sour cream.

Jump to:

• Variety of Lithuanian Pancakes
• Ingredients and Substitutes
• Mieliniai Blynai Extras
• Method: How To Make Yeast Pancakes?
• Storage and Reheating
• What To Serve Lithuanian Yeast Pancakes With?
• Other Lithuanian Recipes
• Lithuanian Yeast Pancakes (Mieliniai Blynai)

Variety of Lithuanian Pancakes

Pancakes are very popular in Lithuania, and they are not only loved by children. Nor are Pancakes only served for breakfast. Whilst Yeast Pancakes, Kefir Pancakes, Apple Pancakes and Zucchini Pancakes are often enjoyed first thing in the morning, various sweet and savoury stuffed Lithuanian crepes or Farmers' Cheese Pancakes (Varskeciai) are often served for lunch. Banana Crepes With Chocolate can also make a delicious dessert!

What is more, a variety of savoury pancakes that typically feature potatoes are often a dish served for dinner. Some examples include:

• Lithuanian Potato Pancakes
• Zemaiciu Blynai
• Kedainiu Blynai

Ingredients and Substitutes

• fast action dried yeast: you may replace it with fresh yeast (about 20g of fresh yeast to 7g of dried yeast). However, make sure to properly activate fresh yeast in warm milk.
• caster sugar: or white granulated sugar.
• milk: we typically use whole milk, but skimmer or semi-skimmed will work too.
• eggs: we use large eggs in the UK, so you will likely need extra-large if you are in the US.
• salt.
• all-purpose flour: also known as plain flour.
• odourless oil: for frying.

Mieliniai Blynai Extras

• Add a small handful of raisins or sultanas before proofing the pancake batter. 
• Add a few fresh blueberries on top of each pancake once they are spooned into the pan with hot oil. 
• Replace a tablespoon of flour with cocoa powder.

Method: How To Make Yeast Pancakes?

Mix the yeast and sugar with the lukewarm milk.

Add the eggs, and beat with a balloon whisk until well combined.

Little by little, start adding the flour, mixing the mixture until the flour is incorporated and the consistency resembles sour cream or creme fraiche.

Mix in the salt, cover with plastic wrap or a tea towel and leave in a warm spot to double in volume for 30-45 minutes.

Heat a couple of large frying pans with a drizzle of oil in them.

Without mixing the pancake batter take a large spoonful of it and place it in a pan. Do not spread the batter. Repeat until you fill the pan with pancakes. Fry them on each side for 2 minutes, until cooked through. Your pancakes should be very thick and golden brown.

If you are not serving the pancakes straight out of the pan, but want to make the whole batch first, keep the pancakes in a preheated oven (about 100 C).

Alternatively, stack the yeast pancakes in a large metal pan and cover it with a lid.

Storage and Reheating

Yeast Pancakes can be stored in an airtight container at room temperature for up to 24 hours. Pancakes are best reheated in a toaster if you want a crispier finish. Alternatively, arrange them in a single layer on a baking tray, cover them with foil and reheat them at 180 C Fan in the oven for 7-8 minutes.

What To Serve Lithuanian Yeast Pancakes With?

Lithuanian pancakes are traditionally eaten with sour cream, jam or apple puree. 

Other Lithuanian Recipes

• Kugelis (Lithuanian Potato Pudding)
• Balta Misraine (Boiled Potato Salad)
• Balandėliai: Lithuanian Cabbage Rolls
• Warm Sour Cream Sauce With Bacon (Lithuanian Bacon Sauce)