Forgot the eggs, sweetie?

Yes, I did. Sorry.

Mom's Blinchiki -- revised

8-10 heaped tablespoons all-purpose flour (or 200g)
1 tablespoon olive oil
1 cup buttermilk
1/2 cup water
1 egg!
sugar, to taste (1-2 tablespoons is my preference)
pinch of salt
1/4 cup olive oil, for frying

In a bowl or container for a hand blender, mix one tablespoon of olive oil, buttermilk, water, egg, sugar and salt. Add flour, tablespoon by tablespoon, and whisk by hand or using a hand blender or food processor/blender until the consistency is of thin pancake batter but thicker than cream - it would need to be able to swirl around in a non-stick pan, but not be so thin as to leave a very thin pancake.

Heat an 8"/20cm non-stick pan or rounded smooth griddle on medium heat. Using a pastry brush, brush a small amount of olive to give a thin layer. Pour the batter on one side of the pan and swirl the pan so that the batter reaches all sides of the pan. As the top of the blinchik gets dry, check underneath once the edges get golden. Turn over with your fingers, and cook about 30 seconds - 1 minute longer, depending on the thickness of the batter. Repeat until you are out of batter.

Makes about 12 blinchiki