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.
Recipe courtesy of Olga Massov
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Russian Quick Buttermilk Oladyi (Buttermilk Pancakes)
Yield:
Serves 4.
Yield:
Serves 4.

Ingredients

  • 2 large eggs, separated, at room temperature
  • 1 1/2 cup (360 ml) buttermilk
  • Vegetable oil
  • 1 cup (128 grams) all-purpose flour
  • 2 tablespoons (30 grams) granulated sugar
  • 1/2 teaspoon (2 grams) kosher salt
  • 1/2 teaspoon (2 grams) baking soda
  • Salmon roe, for serving
  • Caviar, for serving
  • Sour cream, for serving
  • Jam, for serving

Directions

In a medium bowl, mix the egg yolks, buttermilk and 1 tablespoon oil until well combined. 

In a separate medium bowl, whisk together the flour, sugar, salt, and baking soda. Add the buttermilk mixture and mix until combined. 

Using a mixer, beat the egg whites until stiff peaks form. Add about 1/3 of the egg whites into the pancake batter and stir to lighten it. Fold the rest of the egg whites into the pancake batter until combined. 

Warm oil on a nonstick large pan or a griddle over medium heat. Drop about 2 tablespoons of batter to form a circular pancake (you should be able to form 4 or 5 on the pan and more on the griddle). Cook each pancake about 3 minutes per side. Gently flip over using an offset spatula (much easier than a regular pancake spatula). Serve with salmon roe and caviar, or for sweet pancake meal, sour cream and jam.

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