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For breakfast
Classic pancakes on kefir

Classic Kefir Pancakes (Oladyi)

Tasty classic little pancakes for the whole family's breakfast! Like crêpes, oladyi come in a huge range of recipes—with fillings, with things cooked right into the batter, with all sorts of add-ins, and so on. But the simplest and most common version is the classic pancake, and even the youngest cook can handle it. It's a quick, easy bake for teatime, and you can vary the flavor by serving them with sour cream, jam, preserves, or sweetened condensed milk. Every member of the family is sure to leave the table full and happy.

Snezhana

Recipe author

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Composition / ingredients

Servings:

Kefir

Wheat flour

150

Egg

Sugar

Salt

0.5

Baking soda

0.5

Vegetable oil (for frying)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 6 g

Fats 28 % 13 g

Carbohydrates 59 % 27 g

238 kcal

GI: 7 / 0 / 93

Cooking method

Step 1:

Gather the ingredients. Take the kefir and egg out of the fridge ahead of time so they come to room temperature—this helps the batter rise well and gives you fluffy pancakes. For an extra appetizing aroma, you can add a pinch of vanilla to the batter.
Step 2:

Whisk the egg with the salt until smooth and evenly blended.
Step 3:

Pour the kefir into the bowl with the egg mixture (it must be warm; if you don't have time to let it warm up at room temperature, microwave it just a few seconds so it doesn't curdle). Add the sugar—use more if you like a sweeter batter—and stir until the sugar fully dissolves.
Step 4:

Sift the flour, ideally a few times. Mix the baking soda into the flour so it's evenly distributed, then add the flour to the liquid a bit at a time, stirring with a spoon or whisk each time so no lumps remain. You may need a little more or a little less flour—go by the consistency of the batter, which should be like sour cream. Once the batter is ready, let it rest on the counter for 20 minutes.
Step 5:

Heat the vegetable oil in a skillet. Drop the batter onto the pan by the tablespoon, using roughly equal amounts so the pancakes come out the same size and look nice. Fry on the first side until the top sets and bubbles appear.
Step 6:

Then flip the pancakes with a wooden spatula and fry the other side until golden too. After flipping they cook fast, so the main thing is not to leave them too long and burn them. Take the pancakes off the pan. If you used a lot of oil, set them on a paper towel to drain the excess. Serve the pancakes with sour cream or jam, to taste. Enjoy your tea!