Oladikirussianpancakes Recipes

BLINI (RUSSIAN PANCAKES)

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.

FLUFFY JAPANESE PANCAKES RECIPE BY TASTY

Steps:

• Mix together the egg yolks, sugar, milk, and pancake mix in a very large bowl until it is smooth with no large lumps.
• In another large bowl, beat the egg whites with a hand mixer until stiff peaks form when lifted.
• Carefully fold the egg whites into the pancake batter, until just incorporated, making sure not to deflate the batter.
• Grease two 3.5-inch (9 cm) metal ring moulds and set them in the middle of a pan over the lowest heat possible.
• Fill the moulds about ¾ of the way full with the batter, then cover the pan and cook for about 10 minutes, until the center of the pancakes are slightly jiggly.
• Release the pancakes from the bottom of the pan with a spatula, then carefully flip them over, making sure not to spill any batter inside.
• Cover and cook for another 5 minutes, then serve with butter, syrup, and berries!
• Enjoy!

OLADIKI (RUSSIAN PANCAKES)

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.

RUSSIAN KEFIR PANCAKES (OLADI)

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.

OLADI (RUSSIAN PANCAKES)

Steps:

• Mix yeast with warm milk, add flour and blend until smooth. Allow the dough to rise in a warm place (for about 2 hours). If using the oven/stove for other cooking, you can turn on one burner at very low heat, just enough to create some heat. Put the dough in a bowl, covered with a thin washcloth on the adjacent unlit burner or in the center of the stove to rise. It will also rise at room temperature, but works better warm.
• Mix eggs, salt and sugar and 1 tablespoon oil into the dough and allow to rise again (for about 1/2 hour). Without mixing dough again, use a wet spoon to spoon out portions of dough onto a greased hot pan. Dollop out with a soup spoon, the pancakes are small. About the size of a sand-dollar or teacup circumference. They rise like blini, but unlike blini are not thin, they should rise about 2-3cm tall.
• Cook on both sides until golden brown.
• Serve immediately with preserves and sour cream (or creme fraiche). Also good with honey, farmer's cheese or fresh fruit and sugar. Or any combo you like!

AUNTIE LUCI'S PANIKEKE LAPOTOPOTO (SAMOAN/TONGAN ROUND PANCAKES) RECIPE - (3.9/5)

Steps:

• Heat up your oil over medium heat, then as soon as it starts to get shimmery, turn the heat down low. If you have anything as fancy as a thermometer in your kitchen, heat the oil to somewhere between 320°F and 356°F (160°C to 180°C). Sift the flour, baking powder, sugar and salt. Add the egg and milk, then mix everything up with enough water to form a thick batter like a wet dough. Fry tablespoonfuls in the oil for 3-5 minutes until they're dark golden brown. If your oil is too high, the panikeke will be uncooked on the inside. If your oil is too low you'll have greasy panikeke. So every couple of batches, break one open to make sure it's cooked through.