Breakfast
Fluffy Kefir Pancakes (Oladyi)
Oladyi are small, thick Russian pancakes, much puffier than their American cousins. The secret is warm kefir: its acidity reacts with baking soda and the batter starts bubbling in the bowl. A thick batter that drops slowly from the spoon holds those bubbles, and gentle heat lets the pancakes rise to nearly three times their height and cook right through. Once the batter is made, leave it alone. Stirring knocks the air out. This batch makes about 20 pancakes, a good weekend breakfast for four.
Method
Tap a step to mark it done.
Warm the kefir to 35-40°C, just warm to the touch. 30-40 seconds in the microwave is usually enough. Do not overheat it or it will split.
Whisk in the egg, sugar and salt.
Stir in the baking soda. Within a minute small bubbles will appear on the surface.
Add the flour in two batches and stir with a spoon until thick and smooth. The batter should drop lazily from the spoon.
Leave it for 10 minutes and do not stir again.
Heat a thin layer of oil in a frying pan over medium heat. Scoop batter from the edge of the bowl without stirring and drop spoonfuls into the pan, leaving space between them.
Fry over medium-low heat for 2-3 minutes until the underside is golden and the edges look dry.
Flip, cover with a lid and cook for 2 minutes more. The lid helps them rise and cook through.
Drain on kitchen paper and add a little oil to the pan before each new batch.
Tips for success
- Oladyi sink when the batter is too thin or the heat is too high, browning outside while the middle stays raw.
- Never stir the batter between batches. Take it gently from the edge so bubbles stay in the bowl.
- Dip the spoon in water or oil and the batter slides off cleanly.
- Cold kefir barely reacts with soda, so do not skip the warming step.
Serving and storage
Serve hot with sour cream, honey, jam or condensed milk. They are also lovely with a berry sauce or apple slices fried in butter.
Refrigerate, covered, for up to 2 days. Reheat in a dry covered pan for 1-2 minutes per side or briefly in the microwave.
Variations
- Apple: add one grated apple and a pinch of cinnamon, with a little extra flour if needed.
- Raisin: fold in 50 g of raisins at the end.
- Courgette: add 200 g grated, squeezed courgette, reduce sugar to 1 teaspoon and add dill.
Calories and macros
Per serving (about 235 g):
Per 100 g: 204 kcal, P 5.5, F 7.5, C 27.7. An estimate based on average ingredient values. Your daily calories ›
