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Pancakes with baking powder and milk powder

Fluffy Oladyi (Pancakes) with Baking Powder and Powdered Milk

Soft, airy little pancakes - quick and delicious! These oladyi (thick Russian-style pancakes) made with baking powder and powdered milk come out wonderfully tender and fragrant. Warm the water a little first so the dry ingredients dissolve more easily. You only need a couple of spoonfuls of powdered milk. This recipe is perfect for those moments when you're out of fresh milk or kefir. Serve them with jam, sweetened condensed milk, or sour cream.

Ninel

Recipe author

Pancakes with baking powder and milk powder

Composition / ingredients

Servings:

Egg

All-purpose flour

1.5

Sugar

Powdered milk

Vegetable oil

Baking powder

Salt

0.5

Water

130

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 12 % 7 g

Fats 26 % 15 g

Carbohydrates 62 % 36 g

296 kcal

GI: 8 / 0 / 92

Cooking method

Cooking time: 45 min

Step 1:

How do you make oladyi with baking powder and powdered milk? Gather all your ingredients. Warm the water you'll need ahead of time, or use hot water from the kettle.
Step 2:

Use a deep bowl for mixing. Be sure to sift the flour, and add about half of it to the bowl. Add the powdered milk and baking powder and stir. (If you're using baking soda slaked with vinegar instead of baking powder, add it after the water.)
Step 3:

Add the sugar and salt and stir the dry ingredients together with a dry spoon. Adjust the sugar to taste.
Step 4:

Pour in the warm water and stir the batter until smooth. A whisk works well for breaking up any lumps. Cover the bowl with a towel and let it sit for 20 minutes.
Step 5:

Now add the egg. Beating it first makes it easier to stir in.
Step 6:

Pour in the vegetable oil and stir until smooth.
Step 7:

Add the rest of the flour. You should end up with a smooth batter about the consistency of thick sour cream.
Step 8:

Set a skillet over low heat, add vegetable oil, and let it get good and hot. Spoon the batter on by the tablespoon to form small pancakes. Fry on both sides until golden. Don't cover the pan; keep the heat low.
Step 9:

Transfer the hot, golden pancakes to a plate. Let them cool slightly and serve with tea or coffee, along with a sweet sauce, jam, or honey. Enjoy!

These pancakes are delicious even after they've cooled. They aren't very thick, but they still come out airy inside. They cook up quickly, which makes them ideal for breakfast. Try spreading a couple with dulce de leche (boiled sweetened condensed milk) - a breakfast both kids and grown-ups will love.