Oladi (Ukrainian Buttermilk Pancakes)

Oladi (оладьи) are Ukrainian Buttermilk Pancakes. They are only about 2-3 inches wide, but are made with a yeast dough and rise quite a bit. Evan enjoyed them plain and Chad added a little maple syrup to his. I ate the Oladi with strawberry jam and sour cream sweetened with a bit of vanilla sugar.

These little Oladi may have just been added to my list of favorite pancakes. I usually prefer crepes and other thin pancakes, but these pack a wonderful texture and fluffiness in a small package.

To make the batter easier to add to the hot skillet, wet a tablespoon that you will be using to scoop the batter. Use a smaller spoon to help slide the batter into the skillet in a circular shape. The batter will be thick.

If desired, you can add about 1/2 cup of raisins to the batter after mixing in the flour.

Being a yeast-based dough, they need time to rise after mixing. Mine rose on the counter, covered, for about 1 1/2 hours to double in size and form bubbles on the top.

I started the skillet temperature at medium, but adjusted to medium low after frying a few batches. Adjust the temperature as needed to keep the sides golden, but giving the interior time to cook. Don’t skimp on the oil.

I froze the extra in a single layer, then transferred them to a freezer bag. I reheated the Oladi in a 350 degree F oven for about 10 minutes.

Oladi (Ukrainian Buttermilk Pancakes)
Adapted from Natasha’s Kitchen
30-35 small pancakes

2 cups warm water
1/2 tablespoon active dry yeast
1 cup buttermilk
2 eggs
2 tablespoons granulated sugar
1/2 tablespoon salt
3 3/4 cups all purpose flour
4 tablespoons vegetable oil for pan
Fruit jam for serving
Sweetened sour cream for serving

In a medium bowl, sprinkle yeast over water. Let sit for a minute before stirring to combine. Let sit until frothy, about 10 minutes.

In a large bowl, whisk together buttermilk, eggs, frothy yeast with water, sugar, and salt. Slowly mix in the flour until no lumps remain. Cover and allow to rest at room temperature/in warm place until doubled in size and bubbly, 1-1 1/2 hours.

In a large skillet, drizzle oil over medium heat.

Once the pan is thoroughly heated, add heaping tablespoons of dough, making sure they don’t touch. Cook until golden on bottom, them flip to cook other side. Continue to cook until golden and sides no longer look wet. Repeat with remaining batter, adding additional oil as needed.

Serve immediately with jam and sweetened sour cream.