🥞 Oladyi (Russian Kefir Pancakes)
🍽️ Servings: 4–5 (makes ~15 small pancakes)
⏱️ Prep: 10 min | Rest: 15–30 min (optional) | Cook: 15 min
⭐ Ingredients:
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2 cups kefir (or plain yogurt / buttermilk) — room temp
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1 large egg
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2–3 tbsp sugar (adjust to taste)
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½ tsp salt
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1 tsp baking soda
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2 ½ cups all-purpose flour (start with 2 cups, then adjust)
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1–2 tbsp neutral oil or melted butter (optional, for extra richness)
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Oil for frying
🔪 Instructions:
1. Mix Wet Ingredients
In a large bowl, whisk together:
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Kefir
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Egg
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Sugar
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Salt
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(Optional) Melted butter or oil
2. Activate Baking Soda
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Stir in baking soda. You’ll see it start to react with the kefir and foam slightly — this helps make the pancakes fluffy.
3. Add Flour
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Gradually mix in flour until the batter is thick but spoonable — it should slowly fall off a spoon, thicker than American pancake batter.
Tip: Let the batter rest for 15–30 minutes if you have time (not required, but helps texture).
4. Fry the Oladyi
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Heat 2–3 tbsp oil in a nonstick skillet over medium heat.
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Drop spoonfuls (about 2 tbsp each) of batter into the hot oil. Do not overcrowd.
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Cook until bubbly on top and golden underneath (2–3 minutes), then flip and cook the other side (another 2–3 minutes).
5. Drain & Serve
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Remove to a paper towel-lined plate.
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Serve warm with sour cream, jam, sweetened condensed milk, honey, or fresh berries.
📝 Variations:
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Apple Oladyi: Add ½ grated apple and a pinch of cinnamon to the batter.
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Savory: Reduce sugar and serve with smoked salmon or herbs.
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No kefir? Use plain yogurt thinned with a bit of milk, or buttermilk.
Would you like a version with yeast (for old-school extra rise) or one for toddlers/babies?
