Russian Kefir Pancakes (Oladi)
Oladi are a delightful fusion of pancakes and crepes, with a tender, elastic texture, yet thicker and slightly fluffy. They have been a family favorite for years. Although traditionally fried in oil, I've adapted the method using less oil by simply brushing the pan. This makes them wonderfully soft, fluffy, and elastic without being greasy!
This recipe, which I discovered on a Russian forum, allows you to enjoy oladi with less guilt. They cook quickly and vanish even faster when served warm with sour cream and jam, such as the Currants No-Cook Refrigerator Jam featured in the photo.
Measure half a liter of kefir into a bowl and beat in 1 egg.
Add salt, sugar, and baking soda to the mixture and blend well.
Stir in the flour, ensuring the mixture is smooth without lumps.
Aim for a dough consistency similar to thick cream.
Boil water and incorporate 100ml into the dough, stirring quickly.
The dough should thin slightly. If it's too thin, add 3-4 tablespoons of flour. It should be like thin cream, but not pancake batter. If thicker, the oladi will be heavier.
Preheat the pan, lightly oil it, and wait 1-2 minutes.
Spoon 1 tablespoon of dough into the pan. Cook over medium to low heat until bubbles form and the surface looks dry; then flip.
Cook until golden brown on both sides.
Stack the cooked oladi on a plate to keep them warm and moist until all are cooked.
Serve hot with sour cream, honey, jam, etc.
Enjoy your meal!
