Oladiki Russian Pancakes

Fluffy, golden, and delightfully airy, Oladiki Russian Pancakes are a comforting breakfast treat that brings a taste of Eastern European tradition to your table. These yeast-raised pancakes, made with simple ingredients like all-purpose flour, warm milk, and a touch of sugar, achieve their signature lightness thanks to a 30-minute rising period. Perfectly crisped in butter and cooked to a golden hue, these mini pancakes are as versatile as they are delicious. Serve them warm with sour cream, jam, honey, or fresh fruit for a satisfying, crowd-pleasing meal. Whether you're recreating a classic Russian brunch or exploring international flavors, this easy Oladiki recipe is sure to impress.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 250 grams All-purpose flour
• 250 milliliters Milk
• 1 teaspoon Active dry yeast
• 2 tablespoons Granulated sugar
• 1 large Egg
• 0.5 teaspoons Salt
• 2 tablespoons Vegetable oil
• 1 tablespoon Butter (for greasing the skillet)

Directions

Step 1

Warm the milk in a small saucepan or microwave until lukewarm (about 37-40°C, or 98-104°F). Do not overheat as it may kill the yeast.

Step 2

In a large mixing bowl, combine the lukewarm milk, active dry yeast, and 1 tablespoon of sugar. Whisk lightly and let it sit for 10 minutes until the mixture is foamy and the yeast is activated.

Step 3

In a separate bowl, beat the egg and combine it with the remaining 1 tablespoon of sugar, salt, and vegetable oil. Mix well.

Step 4

Once the yeast mixture is activated, gradually stir in the egg mixture.

Step 5

Sift the flour into the wet ingredients in small portions, stirring continuously to avoid lumps. The batter should be thick but smooth. Cover the bowl with plastic wrap or a clean towel and let it rise for 30 minutes in a warm place. The batter will become airy and bubbly.

Step 6

Heat a non-stick skillet over medium heat and grease it lightly with butter.

Step 7

Spoon small portions of batter onto the skillet, using about 2 tablespoons per pancake. Cook for 2-3 minutes on one side, until bubbles form on the surface and the edges look set. Flip the pancakes and cook for an additional 1-2 minutes, until golden brown on both sides.

Step 8

Repeat with the remaining batter, greasing the skillet as needed between batches.

Step 9

Serve the oladiki warm with sour cream, jam, honey, or fresh fruit. Enjoy!

Nutrition Facts

Serving size	637.2 grams (637.2g)

Amount per serving	% Daily Value*
Calories	1575

Total Fat 53.70g	69%
Saturated Fat 16.80g	84%
Polyunsaturated Fat 18.90g
Cholesterol 274mg	91%
Sodium 1397mg	61%
Total Carbohydrate 230.00g	84%
Dietary Fiber 7.40g	26%
Total Sugars 38.20g
Protein 42.30g	85%

Vitamin D 176IU	882%
Calcium 386mg	30%
Iron 13mg	70%
Potassium 807mg	17%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.7%

Protein: 10.8%

Carbs: 58.5%