Not to start another competition of sorts (the Cold War is not that far behind us), but Russian oladyi (aka pancakes) get me far more excited than their American cousins. Somehow, they manage to feel lighter, and their diminutive size, topped with briny salmon roe and sour cream, or jam and sour cream, makes them more fun to eat. This is a quick version of Russian pancakes, and it's difficult to mess up. If you add a bit more of this or a bit more of that, I'm pretty certain you will still wind up with a tasty result. My trick to light and airy pancakes is to beat the egg whites separately and then fold them into the pancake batter.
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