More Great Recipes: Eastern European | Pancake

Fluffy Russian Pancakes “Oladyi”

User Avatar
Member since 2014

Serves 9-10 pancakes | Prep Time 20-30 | Cook Time 20-30


2 eggs
1 tablespoon sugar
1 1/2 cups flour
1/2 teaspoon salt
1/4 cups unsalted butter
1 cup buttermilk
1 teaspoon baking powder
Vegetable oil, enough to coat the pan

(If buttermilk is not available, you can create a substitute by mixing 1 tablespoon of white or cider vinegar with a cup of milk. Let the mixture stand for 5 minutes.)

• Add the vinegar to milk, stir and let it sit for about 5 minutes.

• Mix eggs and sugar in a large bowl until sugar is dissolved.

• Melt the butter by heating in a microwave for 30 seconds and add to the eggs.

• Add the buttermilk, flour, salt, and baking powder. Mix thoroughly until the mixture has a uniform consistency.

• Heat a thin layer of vegetable oil or butter on a frying pan.

• Scoop 2 tablespoons of batter and pour onto the frying pan all at once. (If you don't have a measuring cup with a 2-tablespoon capacity, just measure out two tablespoons into a large ladle or cup.)

• Wait for about 1-2 minutes for the underside to turn golden brown. (This happens when you start seeing the edges turn slightly brown).

• Flip and wait another minute.

• (Several oladyi can be fried side-by-side, as long as their edges don't touch.)

• Place the finished oladyi onto a serving plate and serve right away.

• Oladyi are usually served with sour cream and/or fruit jam

Pairs Well With


This is a dish that's a must-have for any book on Russian cuisine. Russia has a rich tradition of pancakes, which goes back to Butterweek (Maslenitsa), the pagan celebration of upcoming spring. This was a week in February when, among other traditional celebrations, flat and round pancakes were eaten on a massive scale. The pancakes looked somewhat like the sun, hence the spring connection. The traditional pancakes eaten during Butterweek are called “bliny”. These are paper-thin and as wide as a dinner plate, and are practically indistinguishable from French crepes. Then, there are the thicker and smaller pancakes called “oladyi”. Unlike the plate-wide and paper-thin bliny, oladyi are about 2-3 inches wide and 1/8 to 1/4 of an inch thick. These are somewhat easier to make than bliny and they are more unique to Russian cuisine, which is why they were chosen for this book.

The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

Slutty Brownies
Slutty Brownies
Mixed Berry Tart
Mixed Berry Tart
Oreo Balls
Oreo Balls