Oladiki Russian Pancakes Recipes

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RUSSIAN KEFIR PANCAKES (OLADI)



Russian Kefir Pancakes (Oladi) image

Oladi are similar to traditional pancakes, but usually smaller in size and are fried in oil, which produces a beautifully crunchy edge. Serve hot with jam or sour cream.

Provided by Lesya_UA

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 20m

Yield 4

Number Of Ingredients 8

1 cup all-purpose flour
3 tablespoons all-purpose flour
½ cup plain kefir
1 egg, beaten
1 tablespoon white sugar
⅓ teaspoon baking soda
1 pinch salt
1 tablespoon vegetable oil

Steps:

  • Whisk 1 cup plus 3 tablespoons flour, kefir, egg, sugar, baking soda, and salt together in a large bowl to make a batter.
  • Heat a nonstick skillet over medium-low heat. Heat oil in the skillet. Pour 1 to 2 tablespoons of the batter into the skillet for each pancake. Cook until bubbles form on the surface, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes more. Repeat with remaining batter.

Nutrition Facts : Calories 213.8 calories, Carbohydrate 32.9 g, Cholesterol 46.5 mg, Fat 6 g, Fiber 1 g, Protein 6.4 g, SaturatedFat 1 g, Sodium 175.3 mg, Sugar 4.7 g

BLINI (RUSSIAN PANCAKES)



Blini (Russian Pancakes) image

Widely popular Russian dish, especially eaten during the Maslenitsa festival in Russia. All kinds of fillings are possible--sweet or savory.

Provided by Kangaroo495

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 1h5m

Yield 8

Number Of Ingredients 10

4 ¼ cups milk
5 eggs
⅓ teaspoon salt
2 tablespoons white sugar
½ teaspoon baking soda
⅛ teaspoon citric acid powder
4 cups all-purpose flour
3 tablespoons vegetable oil
1 cup boiling water
⅔ cup butter, divided

Steps:

  • Beat together the milk and the eggs. Stir in the salt and the sugar and mix well. Add the baking soda and citric acid.
  • Blend in the flour. Add the vegetable oil and pour in the boiling water, stirring constantly. The batter should be very thin, almost watery. Set the bowl aside and let it rest for 20 minutes.
  • Melt a tablespoon of butter in a small frying pan over medium-high heat. Pick the pan up off the heat. Pour in a ladleful of batter while you rotate your wrist, tilting the pan so the batter makes a circle and coats the bottom. The blini should be very thin.
  • Return the pan to the heat. Cook the blini for 90 seconds. Carefully lift up an edge of the blini to see if it's fully cooked: the edges will be golden and it should have brown spots on the surface. Flip the blini over and cook the other side for 1 minute.
  • Transfer the blini to a plate lined with a clean kitchen towel. Continue cooking the blini, adding an additional tablespoon of butter to the pan after each 4 blini. Stack them on top of each other and cover with the kitchen towel to keep warm.
  • Spread your favorite filling in the center of the blini, and fold three times to make a triangle shape. You can also fold up all 4 sides, like a small burrito.

Nutrition Facts : Calories 524.5 calories, Carbohydrate 57.1 g, Cholesterol 153.3 mg, Fat 26.4 g, Fiber 1.7 g, Protein 14.4 g, SaturatedFat 13.1 g, Sodium 378.3 mg, Sugar 9.6 g

OLADI (RUSSIAN PANCAKES)



OLADI (RUSSIAN PANCAKES) image

These pancakes are thick and puffy, as opposed to the thinner crepe-like blini that are served in so many Russian kitchens. Oladi are typically served with a sweet sour cream sauce, jam, or fresh fruit. Recipe & photo: Olgasflavorfactory.com

Provided by Ellen Bales

Categories     Pancakes

Time 1h35m

Number Of Ingredients 8

1 c warm milk
1/4 Tbsp active dry yeast
2 c all purpose flour
2 Tbsp sugar
1 egg, lightly beaten
2 Tbsp oil
1/8 tsp salt
oil for pan frying

Steps:

  • 1. In a large bowl, mix the milk, yeast and flour with a wooden spoon.
  • 2. Cover the bowl with plastic wrap and let rise in a warm place until the dough doubles, 30-50 minutes.
  • 3. When the dough has doubled in size, add the eggs, oil, sugar and salt. Mix until thoroughly incorporated.
  • 4. Cover and repeat rising time, once again until the dough doubles.
  • 5. Heat a few Tbsp. of oil in a nonstick skillet on medium heat.
  • 6. Since the dough is very sticky, it will stick to the spoon. Fill a mug with water and dunk your spoon in the water every time you get more dough. Gently scoop the dough, trying not to deflate it as much as possible. The dough doesn't stick to the spoon and effortlessly slides right off and into the skillet.
  • 7. Cook until golden on both sides.
  • 8. Drain on a paper towel. Enjoy with sour cream, jam, berries, etc. You can also add apples, berries, chocolate chips or nuts to the oladi. Simply add them to the batter when adding eggs, sugar, oil and salt.
  • 9. HINT: Whisk some sour cream with sugar and vanilla and dunk each pancake in the sour cream mixture. Layer all the oladi in a bowl and the sweet sour cream will seep into the oladi, making them even more tender and juicy.

OLADIKI (RUSSIAN PANCAKES)



Oladiki (Russian Pancakes) image

My mother brought this recipe with her from Russia.. It survived through all the time we lived in Germany.. and all the time we've lived in the U.S. Meaning: it's good!

Provided by Beckers99

Categories     Breakfast

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

4 egg yolks
4 egg whites, beaten
1 teaspoon salt
1 cup sugar (more or less, depending on what you like)
4 1/4 cups milk
2 cups flour
0.5 (21 ounce) can cherry pie filling (optional)
2 apples, sliced (optional)

Steps:

  • Beat egg whites.
  • Slowly add sugar, milk, flour and egg yolks, stirring constantly.
  • Add either pie filling or sliced apples, if desired.
  • Heat pan over stove.
  • Add oil or cooking spray (better results with oil).
  • Drop about one teaspoon of batter into hot pan. You can fit as many pancakes into the pan as the pan is big.
  • Pancakes should be thick and not very large.
  • About 2 - 3 inches in diameter.
  • Serve hot.

Nutrition Facts : Calories 326.7, Fat 7.1, SaturatedFat 3.7, Cholesterol 112.5, Sodium 385.9, Carbohydrate 55.3, Fiber 0.8, Sugar 25.2, Protein 10.5

OLADI (RUSSIAN KEFIR PANCAKES)



OLADI (RUSSIAN KEFIR PANCAKES) image

Categories     Egg     Breakfast

Yield 16 pancakes

Number Of Ingredients 8

These sweet, tangy fritters are reminiscent of American buttermilk pancakes but chewier and less cakey.
1¼ cups flour
1½ tablespoons sugar
1 teaspoon baking soda
1/2 teaspoon fine salt
2 eggs
2 cups unflavored whole milk kefir or buttermilk
Neutral oil such as canola or sunflower, for frying

Steps:

  • 1. Whisk together flour, sugar, baking soda and salt in a large bowl. In another bowl, lightly beat eggs and whisk in kefir. 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. 3. Heat a nonstick skillet over medium heat (a 12-inch skillet will hold four pancakes; use multiple skillets or cook in batches). Add enough oil to slick the surface, and decrease the heat to medium-low or low: These need time to cook through as the surface browns. 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 cooking in batches, place cooked pancakes on a plate loosely covered with foil and keep warm in a 150-degree oven, or serve them as they come out of the pan. Serve plain or with sour cream, jam or honey.

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Top Asked Questions

What's the best way to make Oladi pancakes?
How to make Oladi - Russian Pancakes Beat the eggs, sugar, salt and slowly add the buttermilk. Whisk well. Add the flour, baking powder to get a thick batter. Heat a pan with enough oil, with a ladle drop enough batter on the hot pan. Cook on medium heat, flip the Oladi and cook the other side also.
What to serve with Oladi Russian kefir pancakes?
Kefir gives a distinguishing taste to oladi, but it probably can be replaced with buttermilk in case you are having troubles finding kefir. Oladi can be served plain or with some kind of a topping: jam, syrop or honey, as well as fresh fruits. I love oladi with sour cream. Repeat with the rest of batter.
What kind of pancakes do they make in Russia?
Oladi, or thick pancakes prepared from kefir based batter, is traditional russian breakfast food. Batter is easy to assemble and whole dish doesn’t take much time to cook. Kefir gives a distinguishing taste to oladi, but it probably can be replaced with buttermilk in case you are having troubles finding kefir.
How do you make Russian kefir pancake batter?
Whisk 1 cup plus 3 tablespoons flour, kefir, egg, sugar, baking soda, and salt together in a large bowl to make a batter. Heat a nonstick skillet over medium-low heat. Heat oil in the skillet. Pour 1 to 2 tablespoons of the batter into the skillet for each pancake. Cook until bubbles form on the surface, 2 to 3 minutes.

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