Russian Pancakes "Oladi"
These easy-to-make Russian Pancakes "Oladi" are a great weekend breakfast. Just about 30 minutes to make. Enjoy them with maple syrup or jam.
Servings: 20 pancakes
Calories: 70kcal
Ingredients
- 2 cups kefir room temperature is best
- 2 large eggs room temperature is best
- 1 teaspoon pure vanilla extract
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- 2 cups all-purpose flour
- oil to saute I use vegetable oil
Instructions
- In a large mixing bowl whisk together the kefir, eggs, vanilla extract, sugar, salt, and baking powder.2 cups kefir, 2 large eggs, 1 teaspoon pure vanilla extract, 1 tablespoon granulated sugar, ½ teaspoon salt, 2 teaspoons baking powder
- Gradually add the flour, stirring until just combined. Do not overmix.2 cups all-purpose flour
- Heat 1 tablespoon of cooking oil in a large skillet, over medium-high heat. Once heated, reduce to medium. Add a heaping tablespoon of the batter for each pancake. Keep space between each pancake to ensure they don't stick together. There should be about 4 or 5 pancakes at a time, depending on the size of your skillet.
- Once each pancake has dried around the edges and small bubbles appear on the top of the batter, they are ready to be flipped. Use a spatula to gently flip the oladi. Don't press down on them after flipping.
- Repeat with the remaining batter, adding a little oil in between batches. Serve warm.
Notes
- Make sure the kefir and eggs are at room temperature. This helps the batter mix more evenly, resulting in a better texture.
- For a fluffier texture, you can let the batter rest for about 10 minutes before frying.
- Ensure the oil is hot enough before adding the batter; this will prevent the pancakes from soaking up too much oil and becoming greasy. You can test the oil by dropping a small amount of batter into the pan – it should sizzle immediately.
- Mix the batter until the ingredients are just combined. Overmixing can develop gluten in the flour, leading to tougher pancakes. A few lumps in the batter are okay.
- Cook the pancakes over medium heat. Too high of a temperature can cause the outside to cook too quickly, leaving the inside undercooked and gummy.
- Before flipping the pancakes, wait for bubbles to form on the surface and for the edges to look set. This is a good indicator that the oladi are ready to be flipped.
- Use a spatula to gently flip the oladi. Don't press down on them after flipping as this may make them dense and less fluffy.
Nutrition
Serving: 1g | Calories: 70kcal | Carbohydrates: 12g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.002g | Cholesterol: 19mg | Sodium: 120mg | Potassium: 20mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 73IU | Calcium: 58mg | Iron: 1mg