Sweet & Crispy Russian Buttermilk Pancakes (Oladi)

Sweet & Crispy Russian Buttermilk Pancakes (Oladi)

I grew up eating these sweet and crispy Russian buttermilk pancakes, or as we called them, Oladi. My mom would always fry up a big batch any time we were having a special breakfast. When we got older, she would make these for weekend breakfasts because the delicious smell would be the only thing that could get teenagers out of bed before noon.

These Russian buttermilk pancakes are crispy on the outside but fluffy and chewy on the inside. They are absolutely delicious dipped in sour cream and your favorite homemade jam (the authentic way to eat oladi).

 Russian Buttermilk Pancakes

Ingredients For Russian Buttermilk Pancakes:

1 egg
1/4 cup sugar
1 teaspoon vanilla
1 cup buttermilk
1 teaspoon baking soda
1 1/2 cups flour
Makes enough for 2-4 people. Double recipe for a larger group.

Russian Buttermilk Pancakes

Directions For Russian Buttermilk Pancakes:

In a large measuring cup, whisk 1 teaspoon of baking soda into 1 cup of  buttermilk.

Russian Buttermilk Pancakes
In a medium bowl, whisk 1 egg, 1/4 cup sugar, and vanilla.

Russian Buttermilk Pancakes

Add in the baking soda/buttermilk mixture.

Russian Buttermilk Pancakes
Mix in 1 1/2 cups of flour. You should have a really thick batter.

Russian Buttermilk Pancakes

Russian Buttermilk Pancakes
Preheat a non-stick skillet to medium heat with a generous amount of canola or coconut oil. Make sure that there is enough oil to cover the bottom of the pan! (This is what makes the pancakes nice and crispy so don’t skimp!)
Drop in batter with a large spoon to make small ovals about 2″ long.

Russian Buttermilk Pancakes
Cook on one side until it starts to turn golden brown on the bottom and batter is bubbling.

Russian Buttermilk Pancakes
Turn and cook until browned on the other side.
Set on a paper towel to drain excess oil. Cook in batches so the pan is not overcrowded. (Add more oil to the skillet between batches so the bottom is always covered in oil.)

Russian Buttermilk Pancakes
Serve hot with sour cream and jam. (I love Smith Brothers & Tillamook sour cream best!)

Russian Buttermilk Pancakes

happy cooking,

Yuli

 

Sweet & Crispy Russian Buttermilk Pancakes

Sweet & Crispy Russian Buttermilk Pancakes (Oladi)

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yield: 18 pancakes (enough for 2-4 people)

Ingredients

  • 1 egg
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • 1 cup buttermilk
  • 1 teaspoon baking soda
  • 1 1/2 cups flour

Instructions

  1. In a large measuring cup, whisk 1 teaspoon of baking soda into 1 cup of Smith Brothers buttermilk
  2. In a medium bowl, whisk 1 egg, 1/4 cup sugar, and vanilla.
  3. Add the baking soda/buttermilk mixture.
  4. Mix in 1 1/2-2 cups of flour. You should have a really thick batter.
  5. Preheat a non-stick skillet to medium heat with a generous amount of canola or coconut oil.
  6. Drop in batter with a large spoon to make small ovals about 2" long.
  7. Cook on one side until it starts to turn golden brown on the bottom and batter is bubbling.
  8. Turn and cook until browned on the other side.
  9. Set on a paper towel to drain excess oil. (Add more oil to the skillet between batches if needed)
  10. Serve hot with fresh sour cream and jam.
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