Rūgštū Blynai are Lithuania's sourdough pancakes — thick, puffy, slightly tangy pancakes leavened with a rye sourdough starter, not commercial yeast. They are the breakfast of a Lithuanian farmhouse, made from leftover bread starter, and eaten with sour cream and jam.
Rūgštū Blynai (sour pancakes) are the Lithuanian farmhouse breakfast, made from leftover rye sourdough starter (raugas) — the same starter used for ruginė duona (dark rye bread). Rather than discarding the leftover starter, it is mixed with flour, milk, and egg to make thick, tangy pancakes. The wild yeast in the starter gives them a complex, slightly sour flavor and a fluffy texture that commercial yeast cannot match. They are eaten with sour cream and jam, and are a relic of the pre-commercial-yeast era when all leavening was sourdough.
A stack of thick, golden, puffy pancakes, slightly tangy from the sourdough, with a soft, almost custardy interior and crisp edges. They are richer and more complex than commercial-yeast pancakes — the sourdough gives them a depth. Top with sour cream and strawberry jam.
The sourdough starter (raugas) is the leavening — it must be active (bubbly). Mixed with flour, milk, egg, and a little sugar, the batter ferments for 2-4 hours (until bubbly), then is cooked like thick pancakes on a greased griddle. The long fermentation develops both the flavor (sour, complex) and the texture (fluffy, open).
Variations
Some add curd cheese to the batter; some use buckwheat flour; the sourness varies by fermentation time.
On the Palate
Where Rūgštū Blynai sits in the Lithuanian flavor cloud
Ingredients
Serves 4How it's made
5 steps · 30 min active + 3 hours 30 min waiting
- 15 min
In a bowl, combine 200 g active rye sourdough starter (raugas), 200 g flour, 300 ml milk, 1 egg, 1 tbsp sugar, and 1/2 tsp salt.
- 2180 min
Cover; rest in a warm place 2-4 hours, until bubbly and doubled.
Watch outRest the batter until it's visibly bubbly and near doubled — those bubbles are the leavening and the sour flavor; a flat batter fries dense and lifeless.
- 32 min
Heat a greased pan or griddle over medium heat.
- 410 min
Drop 2-tbsp portions into the pan; cook 2-3 minutes per side until golden and puffed.
Watch outFlip when the surface is dotted with burst bubbles and the underside is golden — that's the sign the pancake is set enough to turn without tearing.
- 51 min
Serve hot with sour cream and jam.
