Oladji (Russische Pfannkuchen) Recipe – Russian Special
Oladji, also known as Russian Pancakes, are fluffy, slightly sweet fritters popular in Russian and Eastern European cuisine. Traditionally made with kefir or buttermilk, these pancakes puff up beautifully when fried, thanks to baking soda or yeast in the batter. Unlike thinner Western pancakes, Oladji are thick, soft in the center, and crisp on the edges. They’re often served warm with sour cream, jam, honey, or fresh berries—perfect for breakfast, brunch, or an indulgent snack. Let’s dive into this comforting and easy-to-make dish
- Prep Time15 min
- Cook Time20 min
- Total Time35 min
For the Pancake Batter:
- 1 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 cup kefir or buttermilk (room temperature)
- 1 egg
- 1 teaspoon vanilla extract (optional)
- 1–2 tablespoons vegetable oil (for frying)
Optional Toppings:
- Sour cream
- Berry jam or preserves
- Honey or maple syrup
- Fresh berries or sliced fruit
- Powdered sugar (for dusting)
Prepare the Batter:
In a mixing bowl, whisk together flour, sugar, salt, and baking soda.
In a separate bowl, beat the egg and mix with kefir or buttermilk.
Combine the wet and dry ingredients, stirring gently until just combined.
Do not overmix—the batter should be thick and slightly lumpy.
Let the batter rest for about 5–10 minutes.
Cook the Oladji:
Heat a non-stick skillet or frying pan over medium heat and add a little vegetable oil.
Drop spoonfuls of batter onto the pan, forming small, thick pancakes.
Cook each side for 2–3 minutes or until golden brown and cooked through, flipping once.
Transfer to a paper towel-lined plate to remove excess oil.
Serve:
Arrange the warm Oladji on a serving plate.
Top with your favorite garnish—sour cream and jam is a classic combo
Serve fresh and enjoy these comforting Russian pancakes
Recipe Notes :
Consistency Tip : If your batter is too thick, add a tablespoon of kefir or milk to loosen it. If too thin, add a little more flour.
Frying Tip : Keep the oil hot but not smoking—medium heat ensures they cook evenly inside without burning.
Storage : Leftover Oladji can be stored in an airtight container in the fridge for up to 2 days and reheated in a pan or toaster oven.
Serving Suggestion : Pair with a hot cup of tea or coffee for a cozy Eastern European-style breakfast.
