Russia · Flour and Confectionery Products
Oladyi (Russian Fluffy Yeast Pancakes)
Oladyi are small thick Russian pancakes raised with yeast rather than baking powder — a palm-sized relative of the blin, puffed and soft inside.
Ingredients
- wheat flour200 g
- warm milk250 ml
- egg1
- sugar1.5 tbsp
- salt0.5 tsp
- dry yeast1 tsp
- vegetable oil2 tbsp
- vegetable oil for frying
Method
- 1Mix 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.
- 2Add 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.
- 3Cover 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.
- 4Heat 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.
- 5Fry 2–3 minutes per side until golden brown. Transfer to paper towels to drain excess oil.
- 6Serve hot with sour cream, jam, honey, or fresh berries.