Oladushki – small Russian pancakes

Olad’i, oladushki – are small, thick, round pancakes prepared from batter and fried in a hot oil. 

Olad’i have always been much loved in Rus’ (Russia) and still remain popular in a menu of Russian cousine.

Prepared on kefir (sour milk or laban in Arab countires), a yeast-raised batter, with semolina, carrots, apples..

On one version, word “olad’i” came from the name of Slavic goddess of beauty and love – Lada.

pancakes-2

They are perfect for a weekend breakfast, served with your favorite toppings.

Yield: Serves 3

All ingredients should be at room temperature.

  • sour milk or kefir/buttermilk/laban, full fat, 300 ml
  • 1 egg
  • sugar 2 tbsp
  • salt 1/2 tsp
  • soda 1/2 tsp or baking powder 1 tsp
  • plain flour, around 150-200 ml 
  • sunflower oil, for frying

Preparation:

Whisk together the egg and sugar (with hand whisk). Add salt, sour milk, soda and blend until you have a smooth mixture. The batter should be like a thick sour cream, so to get the right thickness – better to use a full fat kefir (sour milk or buttermilk). If the mixture seems too thin, add some more flour.

Heat some sunflower oil in a skillet (frying pan), thus olad’i (pancakes) will be cooked fast and well browned.

For each pancake, spoon 2-3 tablespoons of the batter onto skillet. Cook until bubbly and a little dry around the edges. Turn and brown another side.

If you used too much oil-transfer pancakes to a paper towel to remove rests of fat ( or you can use non-stick skillet and fry without any oil).

 Usually oladushki (pancakes) are served with plenty of sour cream, honey or jam.

Or on a modern way – with chocolate sauce. Enjoy! 🙂

pancakes-3

22 thoughts on “Oladushki – small Russian pancakes

  1. I just made them for breakfast today. My kids loved them! I would maybe add another tbsp of sugar. They weren’t very sweet. Otherwise, super soft and fluffy. I would make them again! Thanks.

    • Hi! I’m really happy that you made and liked them 🙂 I usually add very small amounts of sugar, but you can vary the quantity, depends on your own taste.
      Always welcome.

  2. Pingback: Sunday Breakfast | milkandbun

  3. Pingback: Buckwheat pancakes with pike caviar | milkandbun

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s