If you can’t source kefir, check our Classic Pancake Recipe for fluffy and buttery pancakes served with maple syrup. Russia is famous for her blini, which are thin and lacy crepes served with caviar or fruit preserves. But fat and pillowy soft pancakes are little known outside of the country’s borders. It’s a shame though because once you try my kefir pancakes aka ‘oladi‘, you will find it hard to go back to your regular recipe. It’s a promise!
What are oladi?
If I had to describe oladi, I would say they are somewhat of a cross between a pancake and a fritter. They are fried in a bit more oil than your standard pancakes, which puffs them up to almost a doughnut-like height! The magic ingredient of course is the kefir, a fermented milk drink made with kefir grains. It has gained much popularity in recent years in the West but has been a staple in Eastern Europe for ages. Along with plenty of nutritional benefits, kefir is a great way to add puffiness to baking like these pancakes. It also adds moisture and richness to the recipe, which is one of the secrets behind the amazing taste!
Why you’ll love them
Oladi are traditionally made with an addition of yeast, which makes them “grow’ right in front of your eyes as soon as the batter comes in contact with hot oil. They are incredibly delicious but more time consuming, as yeasted dough takes time to prove. Not something you’d want to wait for in the morning! So to cut corners one clever soul thought of using kefir and baking soda as raising agents instead. The rest is history. Kefir pancakes are more common in Russia nowadays than the traditional yeasted ones. A modern woman waits for nothing, not even delicious yeasted dough! When fried in oil, the dough puffs up a remarkable amount. They are full of flavour, soft and incredibly moist. I hope you give these delicious kefir pancakes a go. They might look very similar to your regular pancakes but I assure you they have quite a unique taste!
How to serve
These pancakes are often served with smetana. This is a type soured cream although calling it that doesn’t do it justice. Smetana is a sweet tasting, silky smooth sauce that does belong on desserts while sour cream is a bit too tart and thick for delicate sweet creations! I did a side by side taste comparison when I made these oladi and was astounded by the difference. If you have an Eastern European shop nearby, I would recommend getting real smetana and seeing it for yourself! But they are also delicious with any other pancake toppings such as syrup or jams.
