In a large bowl whisk together the Kefir with the Egg, Sugar and a pinch of Salt until smooth and slightly frothy.
Sprinkle in the Baking Soda, stir briefly to combine, and let the mixture sit 5–10 minutes until it softens and small bubbles appear.
Gradually fold in the All-Purpose Flour until you have a thick but pourable batter—aim for a consistency similar to heavy cream; adjust with a splash more kefir or a little more flour if needed.
Heat a nonstick skillet over medium and add a couple tablespoons of Sunflower Oil, wiping the surface with a paper towel if you prefer less oil.
Spoon tablespoon-sized portions of batter into the pan to form small pancakes; cook 1–2 minutes per side until golden and puffed, flipping when edges are set and bubbles on the surface break.
Transfer cooked oladi to a plate and keep warm while you finish the remaining batter, adding more oil to the pan as needed.
Serve warm with a dollop of Sour Cream and a spoonful of Jam, or your favorite sweet toppings.
