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Fluffy Old-School Yeast Pancakes (Oladyi)

Tender, puffy little pancakes, just like the ones from childhood! These oladyi—thick, fluffy Russian-style pancakes—are really easy to make with the simplest pantry staples. Thanks to just a touch of yeast, they always come out light, airy, and full of bubbles inside. This homemade treat is a wonderful match for a cup of morning tea or hot cocoa.

FeruzoldAuthor avatar
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Pancakes according to GOST both at school and in kindergarten
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 15 % 7 g
Fats 17 % 8 g
Carbohydrates 69 % 33 g
236 kcal
GI: 0 / 0 / 100
  • Warm some clean drinking water until just warm (about 85–95°F / 30–35°C) and stir in the instant dry yeast. If you like, you can use warm milk of any fat content instead of water, but it's not required. Separately, sift the flour into a bowl, breaking up any lumps. Combine the sifted flour with the yeast dissolved in the warm water. Stir well with a spoon and set the bowl in a warm spot so the yeast can work and the mixture rises to several times its volume. In a separate bowl, whisk together the eggs, sugar, and salt. Add a little vegetable oil and whisk the egg mixture together. Once the flour mixture has risen and is bubbly on top, pour in the egg mixture and stir well—this is your batter. Let the batter rest a bit so the yeast can activate again. Then stir it down with a spoon and leave it alone again in the warm spot. After the batter has risen and bubbled a second time, do not stir it again—otherwise it will deflate and the pancakes won't puff up. Set a large skillet on the stove, heat it, and pour in oil for frying. Dip a spoon in cold water, scoop up some batter, and drop it onto the hot skillet. Fry the pancakes on both sides until golden brown. Transfer the fried pancakes to a few layers of paper towels to blot the excess oil. If you cooked them on a nonstick surface with just a little oil, you can move them straight to a plate. Serve these pancakes with sour cream or homemade jam. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Wheat flour - 325  kcal/100g
  • Dry yeast - 410  kcal/100g

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