Mom's Yeast Pancakes (Oladi)
My Mom's Oladi or Blinchiki are the fluffiest Buttermilk Pancakes made with yeast.
Foto: Natasha's KitchenIngredients
- 1 cups warm water (about 115˚F)
- 1 cup low-fat buttermilk
- 1 large egg (room temperature)
- 2 Tbsp extra light olive oil or other neutral oil (plus more to sautee pancakes)
- 2 Tbsp granulated sugar
- 1 1/4 tsp fine sea salt
- 1 1/2 tsp instant yeast (or rapid rise yeast)
- 2 3/4 cups all-purpose flour (measured correctly - scoop and level)
- ½ cup raisins (optional)
Steps
Whisk together the first 6 ingredients (water, buttermilk, egg, oil, sugar, salt, and yeast).
Add the flour one cup at a time until it is a thin cake-batter consistency. There should not be lumps of flour.
Cover with plastic wrap and leave the batter at room temperature for 1 1/2 to 2 hours, or in a warm place* for 1 hour. It's ready when has nearly doubled in volume and is very bubbly.
Set a large skillet over medium heat and add enough oil to lightly coat the bottom.
Place heaping tablespoons* of dough onto the hot skillet and sauté until golden brown on the first side and you see bubbles form and start to pop on top, about 1 1/2 minutes per side.
Continue to oil your skillet in between each batch. They turn out nicer on a well-oiled skillet.
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