One of the most-viewed and visited posts in my blog is “oladushki”. For those of you who doesn’t yet know the meaning – it’s Russian name for small pancakes. Yes, it’s absolutely incorrectly to call them blini as many people do (blini are large and thin like crepes, look here), and how they are usually called in restaurants or sold in stores.
This is the perfect breakfast or brunch to spoil yourself with on the weekend, and it could be make in a short of time. Russian housewives most of the time use soured or any leftover kefir to prepare these soft beauties. You can try to substitute with buttermilk, drinking but thick yogurt, or as I did – used laban (local dairy drink). Oladushki go well with many sauces: honey, sour cream, sweetened yogurt, jam or sweet condensed milk. You can also serve them as a savory brekafast: with a cream cheese or sour cream along with cured salmon or caviar.
Few tips how to make oladushki soft and fluffy (not only to add a baking soda for leaving):
you should sift the flour (add the air); do not over-mix the batter (it leads to tough texture);
let the batter rest for a half an hour and then do not stir it again (otherwise the bubbles will deflate);
carefully scoop the batter from the side of the bowl – do not dip the spoon into the center;
finally, when you flip oladushki over – do not press it with spatula.
So, this or next weekend morning that you make these oladuski, make a few extra. Cover tightly with plastic wrap and keep in the fridge. And next hectic morning you don’t need to skip breakfast: reheat them, sit down&enjoy and plan for a successful day. 🙂
Sunday Breakfast: Russian Oladushki
I served oladushki with plum preserve and vanilla yogurt.
All ingredients should be at room temperature, so take them out of the fridge 1 hour ahead.
1 medium egg
a pinch of fine salt
1-2 tsp white sugar
250ml kefir (laban or buttermilk), I used low fat
150g plain flour
1/3 tsp baking soda
sunflower or any other veg.oil for frying
- In a large mixing bowl, beat an egg with salt and sugar until fluffy. Mix in kefir.
- Sift the flour with soda into the batter. Whisk gently until the ingredients are just incorporated. Do not overmix – it leads to tough texture.
- Let the batter rest for a half an hour and then do not stir it again (otherwise the bubbles will deflate).
- Preheat the frying pan (until a drop of water skitters across the pan), lightly coat with oil.
- Carefully scoop the batter from the side of the bowl. When oladushki are dry around the edges and bubbles over the top – turn it over. Don’t press oladushki with spatula!
- Transfer to a large plate in a single layer, keep it uncovered (you may keep them in a warm oven), while preparing the rest.
- The best eaten fresh with your favorite sauces. But they also can be covered with a plastic wrap and kept in the fridge until next morning.