Oladji (Russische Pfannkuchen) Recipe – Russian Special
Oladji (Russische Pfannkuchen) are classic Russian pancakes—fluffy fritters made from a kefir batter that delivers soft centers with crisp golden edges. These Russian pancakes are slightly sweet and perfect for breakfast or brunch treats, especially when topped with berry jam, sour cream, or a drizzle of honey. Thanks to baking soda (or sometimes yeast), the batter puffs up beautifully during frying, offering a comforting delight that’s both easy to make and deeply satisfying.
- 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 :
Batter Consistency: Adjust by adding a tablespoon of kefir or milk if too thick; if too thin, add a bit more flour to avoid spreading too much.
Frying Tips: Heat oil to medium—not too high—to get golden edges without burning; flip when bubbles appear on the surface.
Topping Ideas: Serve Oladji warm with sour cream, berry preserves, fresh berries, honey, or powdered sugar.
Storage Suggestions: Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat in a non-stick skillet or toaster oven to restore crispness.
Serve Fresh: Oladji are best served fresh off the pan—resting too long causes loss of crisp texture and puffiness.
