If you have never tried these Russian style pancakes with honey and east, you will get a great surprise how they are so soft and fluffy.

1. In a small bowl, dissolve the yeast in 1/4 cup of milk. Stir in the sugar, cover with plastic wrap and set in a warm place until foamy, about 10 minutes.

2. To make the dough with a food processor, combine the flour, and the salt in the processor and pulse 2 or 3 times to mix. With the processor running, pour the warm milk with honey, yeast mixture and eggs through the feed tube and process until well blended. Add the oil or butter and process just until all combined. The dough will be like pancake batter. Pour the batter in a large bowl and cover the bowl with a damp kitchen towel, let the dough rise in a warm, draft-free spot about 2 hours. During this time you need to stir the dough 2-3 times, and after each time let the dough rise again.

3. Preheat a non-stick or cast-iron pan over medium-high heat. Brush the pan with a little of the olive oil or melted butter. Slowly ladle a scant 1/3 cup of the batter onto the pan (I used my fingers to help). Continue ladling out the batter to make as many blini as you can without letting them touch. If they do touch, separate with the edge of a spatula.

4. When the blini have begun to rise and bubble in the centre, flip them with the spatula. Cook until golden on the other side, about 1 minute more, then transfer to a platter. Cook the remaining blini in the same way, adding oil to the pan as needed.

5. Serve with butter, berries and farm cheese if you wish.

Enjoy!