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Curdled pancakes

Fluffy Buttermilk Pancakes

The tastiest little pancakes — crisp on the outside, soft and tender inside! Fluffy oladyi can be made with almost any cultured dairy: milk, kefir, ryazhenka (fermented baked milk), or clabbered buttermilk. Made with buttermilk, they turn out just as mild and tender as the milk version, without the slight tang you get from kefir pancakes.

Maria

Recipe author

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Composition / ingredients

Servings:

Buttermilk

350

Flour (about 220-250 g)

220

Egg

Sugar

Baking soda

Salt

0.5

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 7 g

Fats 11 % 4 g

Carbohydrates 71 % 27 g

173 kcal

GI: 7 / 0 / 93

Cooking method

Step 1:

How do you make buttermilk oladyi? Gather your ingredients. Use buttermilk with 2.5 to 4% fat — mine is 3.2%. Keep in mind that, depending on how rich the buttermilk is, you may need a little more or less flour. The buttermilk and egg should be at room temperature, so take them out of the fridge ahead of time. Use good all-purpose flour.
Step 2:

In a bowl, combine the egg, sugar, and salt and whisk well until smooth and foamy. Along with the regular sugar, you can add 1 tsp of vanilla sugar or a pinch of vanilla to the batter.
Step 3:

Pour in the room-temperature buttermilk and stir until smooth.
Step 4:

Sift the flour and add it to the batter in stages. If this is your first time making these pancakes, don't dump in all the flour at once, so you can adjust the batter's consistency in time. The exact amount of flour depends on the moisture and richness of your buttermilk, the size of the egg, and the quality of the flour itself.
Step 5:

The batter should be thick but pourable and smooth. If it turns out too thin, add more flour; if it's too stiff and won't pour, stir in a little more buttermilk.
Step 6:

Add the baking soda to the batter and stir it in quickly.
Step 7:

Cover the bowl with a towel and let the batter rest in a warm spot for 25–30 minutes. Don't touch, shake, or stir it during this time.
Step 8:

The batter will rise slightly, turn fluffy, and form bubbles. Don't stir it anymore.
Step 9:

Heat a little vegetable oil in a skillet. Scoop the batter from the edge of the bowl with a spoon and drop it into the pan, forming small pancakes.
Step 10:

Fry the pancakes on both sides until golden brown.
Step 11:

Transfer the finished fluffy buttermilk pancakes to a plate and serve them hot. Enjoy!

Be prepared to use a little more or less flour than the recipe calls for. Go by the batter consistency you're after rather than an exact amount.
Instead of white wheat flour, you can use whole wheat or a lower-grade flour.
Use an oil with a high smoke point for frying. Every oil is only good up to a certain temperature — its smoke point — beyond which it begins to burn and form harmful compounds, including carcinogens. Most unrefined oils have a low smoke point; they hold a lot of unfiltered organic particles that scorch quickly. Refined oils stand up to heat better and have a higher smoke point. Whenever you cook in the oven, in a skillet, or on the grill, reach for a high-smoke-point oil. The most common ones are refined sunflower, olive, and grapeseed oil.