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.
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! 🙂
milkandbun 