Oladiki Russian Pancakes
Fluffy, golden, and delightfully airy, Oladiki Russian Pancakes are a comforting breakfast treat that brings a taste of Eastern European tradition to your table. These yeast-raised pancakes, made with simple ingredients like all-purpose flour, warm milk, and a touch of sugar, achieve their signature lightness thanks to a 30-minute rising period. Perfectly crisped in butter and cooked to a golden hue, these mini pancakes are as versatile as they are delicious. Serve them warm with sour cream, jam, honey, or fresh fruit for a satisfying, crowd-pleasing meal. Whether you're recreating a classic Russian brunch or exploring international flavors, this easy Oladiki recipe is sure to impress.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 250 milliliters Milk
- 1 teaspoon Active dry yeast
- 2 tablespoons Granulated sugar
- 1 large Egg
- 0.5 teaspoons Salt
- 2 tablespoons Vegetable oil
- 1 tablespoon Butter (for greasing the skillet)
Instructions
Warm the milk in a small saucepan or microwave until lukewarm (about 37-40°C, or 98-104°F). Do not overheat as it may kill the yeast.
In a large mixing bowl, combine the lukewarm milk, active dry yeast, and 1 tablespoon of sugar. Whisk lightly and let it sit for 10 minutes until the mixture is foamy and the yeast is activated.
In a separate bowl, beat the egg and combine it with the remaining 1 tablespoon of sugar, salt, and vegetable oil. Mix well.
Once the yeast mixture is activated, gradually stir in the egg mixture.
Sift the flour into the wet ingredients in small portions, stirring continuously to avoid lumps. The batter should be thick but smooth. Cover the bowl with plastic wrap or a clean towel and let it rise for 30 minutes in a warm place. The batter will become airy and bubbly.
Heat a non-stick skillet over medium heat and grease it lightly with butter.
Spoon small portions of batter onto the skillet, using about 2 tablespoons per pancake. Cook for 2-3 minutes on one side, until bubbles form on the surface and the edges look set. Flip the pancakes and cook for an additional 1-2 minutes, until golden brown on both sides.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the oladiki warm with sour cream, jam, honey, or fresh fruit. Enjoy!
Nutrition Facts
Calories |
404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.4 g | 17% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 290 mg | 13% | |
| Total Carbohydrate | 59.3 g | 22% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 9.6 g | ||
| Protein | 10.7 g | 21% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 89 mg | 7% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 171 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
