📝 About This Recipe
Oladyi are the soul of the Russian breakfast table, beloved for their incredible height, airy crumb, and signature tangy finish. Unlike thin crepes, these thick, yeasty-style pancakes rely on the chemical reaction between kefir and baking soda to create a 'puff' that holds its shape even after cooling. Crispy on the outside and pillow-soft within, they are a nostalgic comfort food that perfectly balances rustic simplicity with gourmet texture.
🥗 Ingredients
The Batter Base
- 500 ml Kefir (full-fat preferred, must be slightly warm or room temperature)
- 350-400 grams All-purpose flour (sifted for maximum airiness)
- 1 large Egg (at room temperature)
- 2 tablespoons Granulated sugar (adjust to taste)
- 1 teaspoon Vanilla sugar or extract (for a subtle aromatic sweetness)
- 1/2 teaspoon Salt (fine sea salt)
- 1 teaspoon Baking soda (do not substitute with baking powder)
For Frying
- 4-6 tablespoons Vegetable oil (neutral oil like sunflower or canola)
Traditional Toppings
- 1/2 cup Smetana (Sour Cream) (thick and chilled)
- 4 tablespoons Honey or Maple Syrup (for drizzling)
- 1/2 cup Fruit Jam or Preserves (raspberry or strawberry are classic)
- 1 handful Fresh Berries (for garnish)
👨🍳 Instructions
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1
Gently warm the kefir in a small saucepan or microwave until it is lukewarm (about 35-40°C). It should feel warm to the touch but not hot, as overheating will curdle the proteins.
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2
In a large mixing bowl, whisk together the warm kefir, egg, sugar, vanilla, and salt until the mixture is uniform and the sugar has mostly dissolved.
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3
Begin adding the sifted flour to the wet ingredients in three stages. Use a whisk or a sturdy spatula to incorporate the flour.
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4
Continue mixing until the batter is very thick—it should be significantly thicker than standard American pancake batter. If you lift the spoon, the batter should fall in a heavy, slow ribbon that holds its shape for a few seconds.
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5
Now, sprinkle the baking soda over the top of the batter. Fold it in quickly and thoroughly. You will notice the batter starting to bubble and grow slightly in volume; this is the reaction between the soda and the acidic kefir.
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6
Crucial Step: Let the batter rest undisturbed for 15 minutes at room temperature. Do not stir the batter again after this rest, as you want to preserve the air bubbles created by the soda.
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7
Heat a large non-stick or cast-iron skillet over medium heat and add 2 tablespoons of vegetable oil. Wait until the oil is shimmering but not smoking.
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8
Using a large tablespoon, carefully scoop the batter from the edge of the bowl without stirring the whole batch. Drop mounds of batter into the pan, leaving space between them.
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9
Fry the oladyi for about 2-3 minutes on the first side. Look for the edges to become matte and bubbles to appear on the surface.
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10
Flip the pancakes carefully. They should be a deep golden brown. Cover the pan with a lid for the second side for about 2 minutes; this helps the thick centers cook through perfectly.
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11
Transfer the cooked oladyi to a plate lined with paper towels to absorb any excess oil.
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12
Repeat the process with the remaining batter, adding more oil to the pan as needed to ensure a crispy exterior.
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13
Serve immediately while hot and at their peak fluffiness.
💡 Chef's Tips
The secret to height is the temperature: always use warm kefir to activate the baking soda immediately. Never stir the batter after the final rest; stirring knocks out the air bubbles that make the pancakes rise. If the oladyi are browning too fast but remain raw inside, lower the heat and use a lid to trap steam. For a savory twist, omit the vanilla and half the sugar, then add finely chopped green onions or grated apple to the batter. Use a neutral oil with a high smoke point; butter burns too quickly for the thickness of these pancakes.
🍽️ Serving Suggestions
A generous dollop of cold Smetana (sour cream) is the most traditional and essential pairing. Serve with 'Varenie' (Russian whole-fruit preserves) particularly cherry or blackcurrant flavors. Pair with a hot cup of black tea served in a glass with a lemon slice for a true Russian experience. Drizzle with condensed milk for a decadent, kid-friendly dessert version. For a luxury brunch, top with a small spoonful of red caviar and a tiny sprig of dill.