Oladi (Small Pancakes)

Name: Oladi (Small Pancakes)
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Russian
Ingredients: 500ml Kefir; 1 large Egg; 2 tbsp Sugar; 1/2 tsp Salt, fine; 1/2 tsp Baking Soda; 300g All-purpose Flour; 4 tbsp Sunflower Oil, plus more as needed; 200g Sour Cream, smetana; 150g Jam, your choice

Oladi are fluffy, golden Russian small pancakes with a tender, slightly tangy crumb that pair perfectly with creamy or fruity toppings. Light and quick to make, they puff up beautifully from the reaction of kefir and baking soda and are irresistible served warm with sour cream and jam.

Oladi are fluffy, golden Russian small pancakes with a tender, slightly tangy crumb that pair perfectly with creamy or fruity topp... Show more

Traditional Russian Recipe

Health Grade

D · Occasional

Rating

4.2

Time

35 min

Price

0,60 €

Calories

620 kcal

vegetarian

quick

easy

kid friendly

Method

Mix the batter

In a large bowl, whisk together kefir, egg, sugar, and fine salt until the sugar starts to dissolve. Stir in baking soda, then add all-purpose flour and mix just until the batter is thick, sticky, and smooth enough to hold its shape on a spoon. Don't overmix; a few small lumps are fine.

Rest the batter

Let the batter rest for 10 minutes so the soda can react with the kefir and the flour can hydrate. While it sits, you can get your skillet and spatula ready for frying.

Warm the pan

Set a skillet over medium heat and add enough sunflower oil to coat the bottom in a thin layer. Let the oil get glossy and shimmery before you start frying, and lower the heat a little if it begins to smoke.

Fry the oladi

Drop the batter into the pan by heaping tablespoonfuls, leaving a little space between each pancake. Fry for 2-3 minutes per side, until the bottoms are deep golden and the tops are covered with bubbles and look mostly set, then flip and cook the second side until golden and cooked through. Add a little more oil between batches if the pan starts to look dry.

Serve warm

Transfer the oladi to plates and serve them warm with sour cream (smetana) and jam on the side. The cool sour cream and sweet jam are the classic way to eat them, and they’re best straight from the pan.