OLADI (RUSSIAN KEFIR PANCAKES)

OLADI (RUSSIAN KEFIR PANCAKES) image

Yield 16 pancakes

Number Of Ingredients 8

These sweet, tangy fritters are reminiscent of American buttermilk pancakes but chewier and less cakey.
1¼ cups flour
1½ tablespoons sugar
1 teaspoon baking soda
1/2 teaspoon fine salt
2 eggs
2 cups unflavored whole milk kefir or buttermilk
Neutral oil such as canola or sunflower, for frying

Steps:

1. Whisk together flour, sugar, baking soda and salt in a large bowl. In another bowl, lightly beat eggs and whisk in kefir. 2. Add dry ingredients to the kefir mixture, all at once, and stir to combine. Don't over-whisk: A few lumps are to be expected. 3. Heat a nonstick skillet over medium heat (a 12-inch skillet will hold four pancakes; use multiple skillets or cook in batches). Add enough oil to slick the surface, and decrease the heat to medium-low or low: These need time to cook through as the surface browns. 4.Using a measuring cup or ladle, add 1/4-cup portions of batter to the pan. Cook slowly, as with typical pancakes: until bubbles form on the top surface and the batter begins to lose its gloss, and until the pancakes are golden brown on one side (this may take 3-4 minutes). Flip, and repeat on other side. When gently touched, cooked oladi should feel soft and springy, not wet inside. Adjust heat as necessary to keep the pancakes from browning too quickly. 5. If cooking in batches, place cooked pancakes on a plate loosely covered with foil and keep warm in a 150-degree oven, or serve them as they come out of the pan. Serve plain or with sour cream, jam or honey.