Description
Fluffy Oladi are traditional Russian pancakes made with kefir and diced apples, resulting in a tender, light, and slightly tangy treat. These small, thick pancakes are fried to a golden brown and can be served warm with jam, honey, or sour cream, making a perfect breakfast or snack.
Ingredients
Batter Ingredients
- 1 cup kefir
- ¼ cup water
- 1 egg
- 2 cups all-purpose flour (plus 2-3 tablespoons if needed)
- 2 tablespoons sugar
- ½ teaspoon salt
- ½ teaspoon baking soda
Additional Ingredients
- 3 apples, peeled, cored, and diced
- 5-6 tablespoons neutral oil (e.g., coconut oil or avocado oil) for cooking
Instructions
- Prepare the kefir mixture: In a small bowl, combine the kefir and water, then microwave for 30 seconds to warm slightly.
- Mix egg and seasonings: In a large mixing bowl, whisk together the egg, salt, and sugar until combined. Add the warmed kefir mixture and stir well.
- Add flour: Gradually incorporate 2 cups of all-purpose flour into the mixture, stirring until the batter is smooth and free of lumps. The consistency should resemble dense sour cream; if too thin, add 2-3 more tablespoons of flour.
- Incorporate baking soda: Add ½ teaspoon baking soda to the batter and mix thoroughly.
- Add apples: Gently fold the diced apples into the batter, ensuring even distribution without overmixing.
- Heat oil and fry: Heat 2 tablespoons of neutral oil in a non-stick skillet over medium heat. Spoon a heaping tablespoon of batter per pancake onto the skillet, cooking 5-6 pancakes at a time.
- Cook pancakes: Fry each pancake for 2-3 minutes until golden brown on the bottom, then flip and cook for an additional minute on the other side.
- Continue frying: Transfer the cooked pancakes to a plate. Add more oil to the skillet as needed and repeat the frying process until all batter is used.
- Serve: Serve the fluffy Oladi warm with your favorite jam, honey, or sour cream.
Notes
- Oladi can be made ahead and stored in the refrigerator for 2-3 days. Reheat in the microwave until warm before serving.
- To make this recipe vegan, substitute the egg with ½ mashed banana or ½ cup applesauce.
- Kefir substitutions include: Greek yogurt mixed with milk in a 3:1 ratio (¾ cup whole-fat yogurt plus ¼ cup milk) or buttermilk in equal parts to kefir.
