Oladyi (Russian buttermilk pancakes)

    1 hour 5 min

    This recipe makes fluffy thick pancakes. I cook them uncovered on medium heat, and they manage to cook through and remain golden. I have a heavy skillet with a thick bottom. If you have a lighter non stick pan, you may need to lower the heat and cover the pancakes to give them a chance to cook through.

    13 people made this

    Serves: 5 

    • 1 egg
    • 500ml buttermilk
    • 2 tablespoons caster sugar
    • 1 teaspoon salt
    • 320g plain flour
    • 1 teaspoon bicarbonate of soda

    Prep:15min  ›  Cook:30min  ›  Extra time:20min resting  ›  Ready in:1hr5min 

    1. Lightly beat the egg, add buttermilk and mix. Add sugar, salt and flour. At the very end, add bicarb of soda. Mix thoroughly and preferably let stand for 15 to 20 minutes.
    2. Heat a frying pan on medium heat and add at least 1 tablespoon oil. Russian pancakes are fried with more oil, there should be at least 3 mm oil on the bottom of the pan. Put enough mixture in the pan to make an oladjy of about 7cm in diametre. Fry on both sides.

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