Fluffy Russian Pancakes “Oladyi”
INGREDIENTS
  • Cooking Time: 20-30
  • Servings: 9-10 pancakes
  • Preparation Time: 20-30
  • 2 eggs
  • 1 tablespoon sugar
  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 1/4 cups unsalted butter
  • 1 cup buttermilk
  • 1 teaspoon baking powder
  • Vegetable oil, enough to coat the pan
  • (If buttermilk is not available, you can create a substitute by mixing 1 tablespoon of white or cider vinegar with a cup of milk. Let the mixture stand for 5 minutes.)
DIRECTIONS
  1. • Mix eggs and sugar in a large bowl until sugar is dissolved.
  2. • Melt the butter by heating in a microwave for 30 seconds and add to the eggs.
  3. • Add the buttermilk, flour, salt, and baking powder. Mix thoroughly until the mixture has a uniform consistency.
  4. • Heat a thin layer of vegetable oil or butter on a frying pan.
  5. • Scoop 2 tablespoons of batter and pour onto the frying pan all at once. (If you don't have a measuring cup with a 2-tablespoon capacity, just measure out two tablespoons into a large ladle or cup.)
  6. • Wait for about 1-2 minutes for the underside to turn golden brown. (This happens when you start seeing the edges turn slightly brown).
  7. • Flip and wait another minute.
  8. • (Several oladyi can be fried side-by-side, as long as their edges don't touch.)
  9. • Place the finished oladyi onto a serving plate and serve right away.
  10. • Oladyi are usually served with sour cream and/or fruit jam
RECIPE BACKSTORY
This is a dish that's a must-have for any book on Russian cuisine. Russia has a rich tradition of pancakes, which goes back to Butterweek (Maslenitsa), the pagan celebration of upcoming spring. This was a week in February when, among other traditional celebrations, flat and round pancakes were eaten on a massive scale. The pancakes looked somewhat like the sun, hence the spring connection. The traditional pancakes eaten during Butterweek are called “bliny”. These are paper-thin and as wide as a dinner plate, and are practically indistinguishable from French crepes. Then, there are the thicker and smaller pancakes called “oladyi”. Unlike the plate-wide and paper-thin bliny, oladyi are about 2-3 inches wide and 1/8 to 1/4 of an inch thick. These are somewhat easier to make than bliny and they are more unique to Russian cuisine, which is why they were chosen for this book.