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Fluffy sour cream pancakes with soda

Fluffy Sour Cream Pancakes

This recipe makes the most delicious oladyi (fluffy little pancakes)! Homemade treats like these are perfect for breakfast, when you want to start the day with something good. They pair nicely with black or green tea with lemon, cocoa, kefir, ryazhenka (fermented baked milk), fruit compote, kissel, and the like.

Recipe author

Composition / ingredients

Servings:

Sour cream

0.5

Flour

200

Eggs

Baking soda

0.25

Sugar

Salt

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 8 g

Fats 15 % 8 g

Carbohydrates 71 % 39 g

263 kcal

GI: 3 / 0 / 97

Cooking method

Cooking time: 20 min

Step 1:

Gather your ingredients. We'll make the batter with sour cream rather than the more familiar kefir.
Step 2:

Spoon the sour cream into a deep bowl. Add the baking soda and wait for it to react and fizz.
Step 3:

Crack the eggs into the sour cream and whisk everything together until smooth.
Step 4:

In a separate bowl, mix the dry ingredients: flour, salt, and sugar. If you don't like sweet pancakes, cut back on the sugar.
Step 5:

Add the flour mixture to the sour cream and stir into a batter about as thick as rich sour cream. Let it rest a little. There's no need to stir it down before frying.
Step 6:

Pour refined vegetable oil into a skillet and heat it well over medium. Scoop up the batter with a spoon and drop it into the pan in neat rounds. A silicone mold with round openings works great for this—it keeps the pancakes the same size and shape, perfectly round with clean edges. Fry on both sides until golden.
Step 7:

And that's how you make fluffy sour cream pancakes. Done right, they come out loose and airy with a wonderful flavor. Serve them with sour cream, yogurt, condensed milk, or jam (strawberry, raspberry, apricot, cherry, apple, plum, and so on).

Oladyi are a classic Eastern European treat—small, thick pancakes that have been lovingly made by generations of grandmothers. They make a delicious, filling breakfast or lunch. Choose sour cream with at least 20% fat; that's the key to a first-rate batter and a result that won't let you down. Enjoy!