Breakfast · 35 min · russian

Oladyi (Little Pancakes)

This is the kind of Russian breakfast you’ll make on repeat — kefir and all-purpose flour, 35 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 2 cups Kefir
• 2 cups All-purpose flour
• 2 Eggs
• 3 tbsp Sugar
• 1 tsp Baking soda
• 3 tbsp Butter
• 1/2 cup Sour cream
• 1/2 cup Jam

Steps

1. Whisk the kefir, eggs, and sugar; the tang of the kefir is what makes oladyi special.
2. Stir in the flour and baking soda into a thick batter — it should plop off the spoon, not pour.
3. Rest 10 minutes; the batter will puff slightly as the soda wakes up.
4. Drop spoonfuls into butter over medium heat; flip when the tops are set with bubbles, about 2 minutes per side.
5. Keep them small and thick — oladyi should be pillowy, closer to a fritter than a crepe.
6. Serve in a tall stack with sour cream and jam; they deflate if they wait, so eat fast.

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