Oladi's are little bites of Russian heaven. They're also pretty easy to cook. Enjoy!
Doesn't have to be perfect!
Make sure to get that golden brown color.
Raspberry jam and sour cream go wonderfully with Oladi's
Sour cream + sugar mixture
Mound of yummy Oladi's!
and my mother :))
Ingredients
1¼ cups flour
1½ tablespoons sugar
1 teaspoon baking soda
1/2 teaspoon fine salt
2 eggs
2 cups kefir or buttermilk
Neutral oil such as canola or sunflower, for frying
2. Add dry ingredients to the kefir mixture, all at once, and stir to combine. Don't over-whisk: A few lumps are to be expected. Make sure the mixture is runny enough to easily ladle it, but not runny enough that it will spread too much in the pan. You want to keep your Oladi's to about 2-2.5" in diameter.
3. Heat a nonstick skillet over medium heat. Add enough oil to slick the surface.
4.Using a measuring cup or ladle, add 1/4-cup portions of batter to the pan. Cook slowly, as with typical pancakes: until bubbles form on the top surface and the batter begins to lose its gloss, and until the pancakes are golden brown on one side (this may take 3-4 minutes). Flip, and repeat on other side. When gently touched, cooked oladi should feel soft and springy, not wet inside. Adjust heat as necessary to keep the pancakes from browning too quickly.
5. If they turn out too oily, put them on paper towels to soak up some of the oil.
6. Serve plain or with sour cream, sour cream+sugar (my favorite), jam or honey.
