So, that's how they call it, ffs, been wondering for around a year. I always confused it with gazpacho because that's pretty much the only Spanish dish name I know and it's also red, but after tasting it I knew it's something completely different (quite awful, tbh). Now I know what's next on my to-cook list.

Never thought that, from what it seems, absolutely each country has its own definitoin of blini, I mean I thought that they're split, at least, in some sort of groups. It even kinda annoys me sometimes when I try to explain what I see as a blin and why it's not really the same as a pancake.

Also, this word sounds and seems just so lame to me when I type\say it in English.

It's more about getting poisioned, though, not being disgusting. Hopefully, your friend doesn't drink litres of blood like a wannabe vampire.

Feels bad when I have to use flipper because my blini stick to the pan and I'll never look cool ;_;

Meh

*liberates
))))))

Plus this. Favourite tactic of certain types of mafia as well, so I guess
Vote: enet
A shaky vote, most likely to reconsider further on, but I'll keep it for now.

omg, blini are not pancakes, I'm so triggered right now!!!

Seriously, though, I don't know why thick blin is called simply "blin" while a thick one is called "pancake". They're almost the same thing.

There's just so much fucking wrong with this guy, geez. Ok, fuck his weird recipe of how to make the liquid for blini, fuck the amount of oil he pours onto the pan, fuck the thickness of his blini which are actually pancakes, but adding jam AND fucking mayo is just completely fucked up.

Welp, there are a lot recipes out there if you wanna make them as thin as mine, then you gonna need 3 eggs, 0,5 l of milk, 200 gr of flour, ~2 table spoon of sugar and 2 pinches of salt (not a fucking table spoon). Put the eggs, sugar and salt in the bowl, pour the milk, the ~50 gr of flour and start mixing all of that as furious as if you're jerking off to your favourite drawn chinese girl, just don't spill the liquid all around the kitchen. Add 50 more gramms of flour each time you see/feel the previous portion is merged with the liquid until you're out of flour. Then make sure you've got the right condensity: if it's too liquid, add a bit more flour, and if it's on the opposite, then add some milk. I also let it stay for ~20 minutes after I'm done.
Then, basically, do everything Boris said, but with pouring less oil and choosing a flat pan. I measured that you should wait ~40 seconds before flipping and then ~35 more and it'll be ready. Oh, and add oil everytime you make a new blin.