If you think you love regular pancakes, just wait until you try Oladi! These Russian Pancakes have a sweet smell, extra crispy edges, fluffy, and chewy on the inside. This is only a sliver of what makes Russian Pancakes so good! Once you have one, you won't be able to stop!
Oladi pancakes were probably something most, if not all Russian and Ukrainian children had growing up. I know we did! My mom would make them a few times a year, and they were just delicious! I remember my siblings and I would fight for the last one on the plate.
We would serve these with sour cream, jam, fresh fruit, condensed milk, and anything else we could find in the pantry! If we were spending the summer at grandma's, we would go hand pick fresh mulberries from her garden or even wild raspberries! And just crouching in the new grass, and breathing the fresh, country air, would bring us so much joy. We probably ate more than half before bringing the pails inside for fresh jam or kompot.
Of course, this isn't your typical pancake batter. With most pancakes, you only need buttermilk and baking powder for them to rise. But in this recipe we we only use dry yeast as the rising agent. So take into account the time it takes for them to rise. But believe me, the end results are just: YUM.
Yes, you can! To freeze them, You will first want to flash freeze them. By placing them in an even layer on a baking sheet, and freezing them until solid. About an hour. Then, once frozen, transfer them to an airtight container. They won't stick to each other.
You can keep them frozen for up to 2 months.
Reheat them either in the microwave, or in the oven at 375F for about 10 minutes.
There are so many ways to serve these pancakes! And so many different toppings! Here are some of our favorites from childhood and now!