Oladyi (Russian Small Pancakes)

🧂 Ingredients

• 500 ml Kefir(Room temperature is best for activating the leavening agents. If you don't have kefir, buttermilk or plain yogurt thinned with a little milk can be substituted.)
• 2 Eggs(Large eggs, lightly beaten.)
• 2 tbsp Sugar(Adjust to your sweetness preference.)
• 0.5 tsp Salt(Enhances flavor.)
• 300 g All-purpose flour(Approximately 2.5 cups. Sifted for a lighter texture.)
• 1 tsp Baking soda(Crucial for fluffiness. Ensure it's fresh.)
• for frying Vegetable oil or butter(Such as sunflower or canola oil.)
• for serving Sour cream, jam, honey, or fresh berries(Traditional accompaniments.)

👨‍🍳 Instructions

1. 1

   In a large bowl, whisk together the room temperature kefir, lightly beaten eggs, sugar, and salt until well combined. The mixture should be smooth.

   ⏱️ 5 minutes
2. 2

   Gradually add the sifted flour to the wet ingredients, whisking continuously until just combined. Do not overmix; a few small lumps are acceptable. The batter should be quite thick, similar to a very thick pancake batter or a pourable dough.

   ⏱️ 5 minutes
3. 3

   Gently stir in the baking soda. You might notice a slight fizzing reaction as it interacts with the kefir, which is normal and helps create the fluffy texture. Let the batter rest for 5-10 minutes; it will thicken further.

   ⏱️ 10 minutes
4. 4

   Heat a lightly oiled griddle or non-stick frying pan over medium heat (around 180°C / 350°F). The pan is ready when a drop of water sizzles and evaporates quickly.

5. 5

   Using a tablespoon or a small ladle, carefully drop portions of the thick batter onto the hot griddle, forming small, round pancakes about 2-3 inches in diameter. Leave some space between them as they will puff up.

   ⏱️ 5-7 minutes per batch
6. 6

   Cook for 2-3 minutes per side, or until golden brown and puffed up. You'll see small bubbles forming on the surface before flipping. Use a spatula to gently flip them. Cook the second side until golden brown and cooked through.

   ⏱️ 4-6 minutes per batch
7. 7

   Remove the cooked oladyi from the pan and place them on a plate lined with paper towels to absorb any excess oil. Repeat with the remaining batter, adding a little more oil to the pan between batches if needed.

   ⏱️ 10-15 minutes
8. 8

   Serve the warm oladyi immediately with a dollop of sour cream, your favorite jam, honey, or fresh berries.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓The batter should be very thick; if it's too thin, your oladyi won't be as fluffy. Add a tablespoon more flour if needed.
• ✓Don't overcrowd the pan; cook in batches for best results.
• ✓Ensure your baking soda is fresh for maximum lift.
• ✓Serve immediately for the best texture.

🔄 Variations

• Add finely grated apple or pear to the batter along with the flour.
• Gently fold in fresh or frozen berries (like blueberries or raspberries) into the batter just before frying.
• For a savory version, omit sugar and add herbs like dill or chives.

🥗 Nutrition

Per serving