Russia · Flour and Confectionery Products · Vegetarian
Oladyi (Russian Fluffy Yeast Pancakes)
Thick, fluffy Russian pancakes made with yeast and warm milk. A classic breakfast dish with a soft interior and golden crust. Serve with sour cream, jam, honey, or fresh berries.
80 min 450 kcal 3 serves Advanced🌿Vegetarian🇷🇺Russia★★★★★5.0· 5 reviews
Ingredients
ServingsMetric
- 200 gwheat flour
- 250 mlwarm milk
- 1 egg
- 1.5 tbspsugar
- ½ tspsalt
- 1 tspdry yeast
- 2 tbspvegetable oil
- vegetable oil for frying
Method
- Mix warm milk (30–35 °C), sugar, and yeast in a bowl. Add 2–3 tablespoons of sifted flour and stir well until smooth. This is the sponge. Cover and place in a warm spot for 15–20 minutes until it starts to foam.
- Add egg, salt, and vegetable oil to the risen sponge. Stir well with a whisk. Gradually add the remaining sifted flour, mixing until a thick batter forms — it should slide slowly off a spoon.
- Cover the bowl and place in a warm spot for 30–40 minutes until the batter doubles in volume. Do not stir the batter after it has risen.
- Heat a skillet over medium heat and grease lightly with oil. Carefully spoon the batter onto the hot skillet without stirring it, forming round pancakes. To prevent sticking, dip the spoon in cold water between spoonfuls.
- Fry 2–3 minutes per side until golden brown. Transfer to paper towels to drain excess oil.
- Serve hot with sour cream, jam, honey, or fresh berries.
FAQ
Most likely the baking soda or baking powder is not fresh, or the kefir is too cold. Use room-temperature kefir and make sure your leavening agents are active. Do not over-mix the batter — stir just until combined.
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Comments (1)
Ingredient temperature matters enormously for oladyi. Unless the recipe says otherwise, everything should be at room temperature. Cold wheat flour doesn't cream properly, and the texture suffers throughout.