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Russian Pancakes With Kefir

Kefir Pancakes Russian

Fluffy Russian Pancakes With Kefir (Oladi) made easy. Get step-by-step tips, substitutions, nutrition, and pro secrets for perfect golden, puffy results every time.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 Serving
Course: Breakfast, Brunch, Dessert
Cuisine: Eastern European (Oladi-style), Russian, Ukrainian
Calories: 146
Ingredients Equipment Method Notes

Ingredients
  

Base Ingredients

  • 500 ml plain kefir fermented milk drink, probiotic packed dairy beverage, full fat preferred
  • 2 cups plain kefir alternative US measurement
  • 1 large egg egg binding for structure
  • 2 tbsp sugar cane sugar, brown sugar, or coconut sugar for darker color
  • 1/2 tsp salt balances flavour
  • 350 g all purpose flour 2⅓ cups all purpose flour
  • 2⅓ cups all purpose flour standard base for thick pancakes
  • 1/2 tsp baking soda raising agents that help batter rise and create fluffy texture
  • As needed neutral oil avocado oil or coconut oil for frying in oil, helps create crispy outer crust
  • 1 cup all-purpose flour Small batch option
  • 1 tbsp white sugar optional for smaller yield
  • 1/3 tsp baking soda small batch adjustment
  • pinch salt for balance in smaller batch
Optional Ingredients
  • 1 –2 medium apples Granny Smith Gala Fuji Daisy peel core dice apples for Russian Pancakes With Apple
  • 1/2 tsp cinnamon warm spice addition for cozy weekend breakfast
  • 1/2 lemon zest lemon zest for fresh flavour
  • 1/4 cup raisens dried fruit option
  • 1/4 cup dried cherries tart dried fruit
  • 1/4 cup dried cranberries sweet-tart balance
  • 1/4 cup chocolate chips Hu Chocolate Gems clean ingredients
  • 1/2 cup blueberries fresh berries for pancake toppings
  • 1/2 cup blackberries pancake toppings
  • 1/2 cup raspberries pancake toppings

Equipment

  • Non-stick pan or skillet

Method
 

  1. Prepare the Batter
  2. In a large bowl or mixing bowl, whisk wet ingredients: kefir and egg.
  3. In a separate bowl, mix dry ones: flour, sugar, salt, baking soda.
  4. Using the Two Bowl Method keeps the batter smooth without lumps.
  5. Combine wet ingredients into dry ones. Stir gently. Do not overmix. The thick batter should look like dense sour cream.
  6. Let Batter Stand (15 Minutes)
  7. Let the batter stand for 15 minutes. This helps activate baking soda. You will see bubbles form and the batter thicken. This active batter will rise better during cooking.
  8. Heat the Pan
  9. Use a non-stick pan or skillet on medium heat. Add oil about 1 cm / 1/3 inch deep. Avoid grapeseed, canola, palm vegetable oils. Neutral oil avocado oil coconut oil works best.
  10. Fry
  11. Use a large spoon, small ice-cream scoop, or heaping tablespoon. Pour 1 to 2 tablespoons per pancake.
  12. Cook 2 to 3 minutes until bubbles form on the surface and bottoms turn golden-brown. Flip carefully halfway through using two spatulas to avoid splash.
  13. They should double in size and become tall and puffy. Fry in batches, about 5-6 pancakes at a time.
  14. Finish Cooking
  15. If worried about uncooked centers, place them in a 375F / 190C oven for 5 minutes or 7-10 minutes in a 400 degree oven. Use an oven proof dish.

Notes

Nutrition Facts Russian Pancakes With Kefir
Nutrition Facts Russian Pancakes With Kefir
Freshly made Kefir Russian Pancakes stacked high on a plate, dusted with powdered sugar, topped with whipped cream and berries, promise one thing, they are fluffy, soft, crispy, and absolutely delicious.
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Enjoy your homemade Oladi.