Also known as oladushki, these fluffy little pancakes are popular throughout Eastern Europe – and are some of my husband’s favourites.

Traditionally, oladi are made with yeast; however, these days, they are more commonly leavened with baking soda. That being said, they require very few ingredients and are very simple to make – and perfect for topping with plenty of jam!

If you’re after a great breakfast idea, then consider giving these little pancakes a go!

How to Make Oladi

It only takes a few minutes to mix together the batter, making these perfect for a weekend morning. In fact, I think they’re even easier than my syrniki!

To get started, add some flour to a large mixing bowl. Then, whisk in a bit of sugar, some baking soda and a pinch of salt.

Go ahead and make a well in the flour and crack in a couple of eggs then pour in some kefir. Oladi are traditionally made with kefir, however, if you can’t find this, then use buttermilk instead.

It’s just important that you don’t swap it with just regular milk – you need something acidic to activate the baking soda.

Whisk the eggs and kefir into the flour mixture until just combined and no dry spots remain.

Now, we like our oladushki with sultanas, so this is when I fold some in. However, if you’re not a fan, go ahead and leave them out!

At this point, go ahead and preheat your pan. Add a bit of neutral oil to a large skillet (I like using cast iron) and set it over medium heat. Let the pan preheat for a few minutes before beginning to cook your pancakes.

Portion the oladi into the pan using a large spoon – they will expand significantly, so take a smaller scoop than you think you’ll need! I find that I can comfortably fit 4 oladi at a time in a 10-inch cast-iron skillet.

Cook the oladi until you notice that the bubbles appearing on the raw side of the pancakes are popping and not refilling – this will take about 3-5 minutes. Flip and cook until golden on the other side.

Repeat with the remaining batter – and then you’re ready to serve!

I like to top the pancakes with some jam – but they’re great with honey or sour cream, as well!

Oladi (Ukrainian/Russian Kefir Pancakes)

These fluffy pancakes are common throughout Eastern Europe. Serve them straight from the pan with a dollop of sour cream, a spoonful of jam, or a drizzle of honey for a simple but deeply satisfying breakfast or snack.

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Servings 15 oladi

Prep Time 10

Total Time 30

Ingredients

185 g (1 ½ cups) plain (all-purpose) flour
20 g (2 tbsp) caster sugar or granulated sugar
½ tsp baking/bi-carb soda
pinch salt
250 ml (1 cup) kefir or buttermilk
2 eggs
75 g (½ cup) raisins or sultanas optional
neutral oil for cooking the oladi

Instructions

In a large bowl, whisk together the flour, sugar, baking soda and salt.
Make a well in the flour and add the kefir (or buttermilk) and the eggs. Whisk until just combined. Fold in the sultanas, if using.
Add 1-2 tbsp of neutral oil to a large skillet (I like cast iron) and set over medium heat. Allow the pan to preheat for 2-4 minutes. Use a large spoon or a small ice cream scoop to portion the batter into the pan, being careful not to overcrowd. Cook the pancakes until you see bubbles appear and begin to pop – about 3-5 minutes. Flip and cook on the other side until golden, 3-5 more minutes.
Repeat with the remaining batter. Serve the pancakes immediately – topping with jam, sour cream or honey.