This is a very simple recipe of a Russian version of what is our pancake. The recipe calls for yeast as an raising agent. It is fluffy and light, great for breakfast.
I hope this post find you all well…as for us, we came back from a fantastic vacation. We explored Russia, from Moscow to St. Petersburg by cruising the Volga river and stopping at many cities along the way. It was a very nice experience visiting all the major touristic places…the churches, museums, parks, metro system and many others.
After our vacation in Russia it is only natural to share a Russian recipe…and I choose this Russian pancakes, called oladi, which was served to us very often for breakfast as well as with caviar. What I found unique about these pancakes is mainly the texture…they are not fluffy like cake and reminds me a little of English muffins…slightly chewy with different size of air pockets. No need to mention that I love it and as soon as I came home, I had to try to make them. These little pancakes can be served with anything from sweet to savory, such as jam, fresh fruit, cream cheese, sour cream, smoked salmon, caviar…you name it. Moreover, like pancakes, you can add all kind of stuff in the dough/batter, such as chocolate chips, fresh fruits, nuts…again, color it the way you like. This recipe has been adapted from here.
- 1 cup of warm milk
- 1 teaspoon active dry yeast
- 175 g bread flour or all-purpose flour
- 2 tablespoons sugar
- Pinch of salt
- 2 tablespoons melted butter
- 1 egg slightly beaten
- Vegetable oil or butter for cooking the pancakes
In a medium bowl add the yeast to the milk and let it sit for 5 to 10 minutes. Add flour and mix it well, until all the flour is incorporated to the milk.
Cover the bowl with plastic wrap and let rise in a warm place until the dough doubles from its original size, 30 minutes of more depending of the room temperature
Once the dough has doubled add the sugar, salt, melted butter and egg. Mix thoroughly until all the ingredients are incorporated.
Cover and let it rise again until the dough doubles.
When ready to cook, in a skillet add a little of vegetable oil or butter (or combination of both) on medium heat.
Spoon the dough onto the skillet and cook on one side until golden then flip the pancake over until the other side is golden brown.