Oladi (Russian Pancakes)

1. 1

   Mix yeast with warm milk, add flour and blend until smooth. Allow the dough to rise in a warm place (for about 2 hours). If using the oven/stove for other cooking, you can turn on one burner at very low heat, just enough to create some heat. Put the dough in a bowl, covered with a thin washcloth on the adjacent unlit burner or in the center of the stove to rise. It will also rise at room temperature, but works better warm.

2. 2

   Mix eggs, salt and sugar and 1 tablespoon oil into the dough and allow to rise again (for about 1/2 hour). Without mixing dough again, use a wet spoon to spoon out portions of dough onto a greased hot pan. Dollop out with a soup spoon, the pancakes are small. About the size of a sand-dollar or teacup circumference. They rise like blini, but unlike blini are not thin, they should rise about 2-3cm tall.

3. 3

   Cook on both sides until golden brown.

4. 4

   Serve immediately with preserves and sour cream (or creme fraiche). Also good with honey, farmer's cheese or fresh fruit and sugar. Or any combo you like!

* Per serving · 4 servings · Values may vary.

No additional tips available.