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Oladyi

Thick, fluffy pancakes made with kefir that cook up golden and pillow-soft. Serve warm with sour cream, jam, or honey.

25 minEasyServes 4280 cal/serving

RussianBreakfastStovetopVegetarianNut-FreeSoy-FreeSesame-FreeLow-SodiumPork-FreeNightshade-Free

Ingredients

  • 1 egg, beaten
  • 2 tbsp granulated sugar
  • 1/2 tsp fine salt
  • 2 cups kefir
  • 2 cups all-purpose flour, sifted
  • 1/2 tsp baking soda
  • 1/4 cup vegetable oil

Instructions

  1. 1

    In a mixing bowl, whisk together 1 beaten egg, 2 tbsp granulated sugar, and 1/2 tsp fine salt until smooth.

  2. 2

    Pour in 2 cups kefir and whisk until combined.

  3. 3

    Gently stir in 2 cups sifted all-purpose flour and 1/2 tsp baking soda until a thick batter forms.

  4. 4

    Heat 1/4 cup vegetable oil in a large skillet over medium heat.

  5. 5

    Fry spoonfuls of batter for 2 to 3 minutes per side until golden brown and puffed.

Questions

Can I make Oladyi dairy-free?

Yes. The dairy in this entry is 2 cups kefir. Swap the kefir for a plant-based version of the same product. The richness shifts slightly, but the method does not change.

Can I make Oladyi gluten-free?

Yes. The gluten in this entry is 2 cups all-purpose flour, sifted. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Oladyi keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Oladyi?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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