Oladi – Russian Kefir Pancakes (Оладики) is a breakfast favourite, topped with fresh berries from the garden. We grew up with so many raspberries in the garden, rows and rows. At one time, I think I counted 12 long rows of raspberries. This meant hours and hours of picking fresh raspberries during our summer holidays.
When we had company visiting in the summer, which was often, mum would make these thick Oladi – Russian Kefir Pancakes (Оладики) for us with fresh berries just picked from the garden. Oh, it was so good, beats maple syrup any day! With all our extra berries, mum would also make kompot, which is a homemade berry juice. We ate a lot of berries!
So this is my bit of nostalgia that I got to re-live recently at the summer dacha (which is like a Russian cabin in the woods). Mum treated us with her famous pancakes. Dad spent the morning picking all fresh berries. Oladiki are like pancakes, but really thick, instead of the thin paper plate things they serve these days.
Kefir is a probiotic filled, fermented yogurt like product that is incredibly healthy and part of the Russian diet. Kefir can be hard to find sometimes. You can substitute with the leftover whey from your homemade Tvorog, or if you are stuck, use buttermilk.
Don’t use store bought pancake mix, make this healthier version of Oladi – Russian Kefir Pancakes with fresh berries, your tastebuds will thank you. Bon Appetit! Приятного аппетита!
Oladi - Russian Kefir Pancakes Recipe (Оладьи)
- 1 3/4 cups kefir whey, buttermilk or milk
- 2 eggs
- 2 tablespoons oil
- 2 cups of flour
- 3 teaspoons baking powder
- 2 tablespoons sugar
- 1/2 teaspoon salt
- oil for frying
In a medium bowl, mix together flour, baking powder, sugar and salt.
Create a well in the centre, and add the kefir/milk, eggs, and oil and slowly whisk until smooth and most of the lumps are gone.
Heat 1 tablespoon oil in a frying pan over medium heat. Make sure the frying pan is hot. Add about 3 tablespoons of batter to make each pancake. You should fit 3-4 pancakes in a large trying pan.
Cook the pancakes until bubbles appear on the pancakes and a few of them have burst. The trick is to get as many bubbles bursting as you can without burning the pancakes. This takes about 1-2 minutes.
Carefully flip the pancake to cook the other side, for approx 1 minute, until golden brown. Remove pancakes to a plate or on a tray in a warmed oven. Add more oil and repeat process with the remaining batter.
Serve with fresh berries and whipping cream.