Oladky Ukrainian Pancakes

5 from 1 vote

Oladky Ukrainian Pancakes

Ukrainian pancakes, also known as oladky or oladyi, are the perfect way to start your day! Made with kefir and baking soda to create their thick and fluffy texture, these little single-serve pancakes are about to become your new favorite breakfast!

Prep Time10

Cook Time20

Course: Breakfast

Cuisine: Ukrainian

Allergy: Nut Free, Vegetarian

Servings: pancakes

Calories: 85kcal

Author: Marina Rizhkov

Ingredients

3 large eggs
¼ cup granulated sugar
¼ tbsp salt
2 cups kefir
1 tbsp baking soda
4 cups all-purpose flour
3-4 tbsp light olive oil for frying

Instructions

All ingredients should be at room temperature. In a large mixing bowl, whisk together eggs, granulated sugar, and salt until well combined.
3 large eggs, ¼ cup granulated sugar, ¼ tbsp salt
Add kefir to the eggs and mix. Then add baking soda.
2 cups kefir, 1 tbsp baking soda
Gradually add the flour to the mixture, whisking continuously, until you have a smooth batter. The batter should be thick but still pourable. Let the batter rest for 10-15 minutes.
4 cups all-purpose flour
Heat a non-stick frying pan or griddle over medium heat and add a tablespoon of olive oil to coat the surface.
3-4 tbsp light olive oil
Once the pan is hot, take a heaping tablespoon of the batter and drop it onto the pan, ensuring that you leave enough space between each pancake so they don't touch.
Cover with a lid and cook for 2-3 minutes, or until the bottoms are golden brown. Flip the pancakes and cook for an additional 2 minutes on the other side.
Transfer the cooked pancakes to a plate and cover it with a clean kitchen towel to keep it warm. Repeat the process with the remaining batter, adding more oil to the pan as needed.

Notes

Storage: If you have some leftover oladky, put them in a ziploc bag, wrap them in tin foil, or put them in an airtight container in the refrigerator. They will keep for a couple of days. Eat them cold or heat them up in the microwave.

Nutrition