Russian Yeast Pancakes
It’s a new year, so I thought I’d kick things off with a brand new recipe. And then I remembered that Tiffany told me that she wanted to try to do yeasty things this year as her own personal goal (I told the internet, Tiffany, so now you are bound!) and I thought I could help her along by starting that today. And then I got to thinking, the Olympics are coming up, so why don’t I do a little tribute to that with my recipe choice.
And the thing that brings all those thoughts together: Russian Yeast Pancakes! Oh yeah.
Now I have to admit that I know nothing about Russian food, but I do know that I enjoy yeasted food and I adore pancakes, so I thought that this would be winner. I was right. 🙂 Everyone enjoyed these pancakes; Sebastian even went back for thirds!
The original source (and others) said that traditionally, the Russians serve this with sour cream and jam. But I didn’t have any sour cream. Plus, it sounded a bit weird for my sweet tooth American ways, so I substituted the sour cream for cream cheese that I beat with a little heavy whipping cream and powdered sugar. It. Was. Yummy.
So get ready to try something new. Get ready to tackle the yeast. Get ready to celebrate the Olympics. And make some pancakes!
Russian Yeast Pancakes (Oladi)
from Enjoy Your Cooking
2 cups of milk
2 1/2 cups of all purpose flour
2 tablespoons of sugar
1 teaspoon of dry active yeast
1/4 teaspoon of salt
2 tablespoons of oil for batter and more for frying
Warm up all milk so it is warm enough for yeast to activate, but not too hot to kill them, pour it to the mixing bowl. Add salt, sugar, and 2 tablespoons of oil. Mix until salt and sugar dissolves completely.
Add active yeast. Let it soak for 5-8 mins, not stirring the mixture during this time.
Mix in 1 cup of flour until smooth. Cover with a clean cloth and leave in warm place to initiate the fermentation process, for 15 mins approximately.
When batter begins to look bubbly, mix in both eggs.
Gradually mix remaining of the flour, making sure the batter doesn’t have any lumps.
Cover bowl with a clean cloth again and leave it in warm place for 40 mins to one hour.
Warm up a skillet with a bit of oil over moderate heat; scoop batter with a ladle or a big spoon and form pancakes on the skillet (avoid stirring of batter).
When a pancake is colored from one side, flip it to another with a spatula (carefully batter on other side maybe still liquid).
Repeat with all batter, keep adding a bit of oil to the skillet if you feel like it is needed.
Serve yeast pancakes with sour cream, jam, honey or plain dusted with confectioners sugar; tastes great with a cup of kefir or milk.
What have you purposed to do in the kitchen this year?