Ukrainian Pancakes – Oladji with Buttermilk

Today I am going to show you how to make traditional Ukrainian pancakes called oladji. Note: some may argue that these are traditionally Ukrainian and insist they are Russian. In all honesty – I don’t care. I know what I know from my family and our traditions, dating back to the times of Pushkin! More importantly – this is not about argument. This is about PANCAKES!

First of all – time. It will take you about an hour and a half to fix these beauties. So, plan accordingly.

Ingredients:
  • 2 large eggs
  • 0.5 liters of buttermilk (= 2 cups for my American readers) 
  • 0.5 cup of sugar (can add less if you don’t like’em too sweet) 
  • 1 teaspoonful baking powder
  • 1 teaspoonful of vanilla extract (you know that Madagascar vanilla is the best one, right?)  
  • 0.5 teaspoonful of salt
  • 10 large table spoonful of all-purpose flour  (and I mean FULL – loaded over the brim. You might even need a bit more, depending on its absorbent quality)   
 

1. Beat the eggs with 0.5 ts of salt and 0.5 cup of sugar. You can use any mixer you like. I just decided to make it traditional and use a whisk.

20140227_182420 20140227_182644 

2. Add 2 cups of milk, vanilla and baking powder. Mix a bit. 

20140227_183447

3. Add flour. I’d say 2 tablespoonfuls at a time, not all the flour at once. You will see something like this: 

20140227_183631

4. Continue mixing until you get a smooth texture. It should not get too liquid! The consistency you need is a bit lighter than sour-cream.  

20140227_1840115. Pre-Heat your frying pan with oil enough to cover the bottom, but not as much as for making french-fries! Take a table spoon and enjoy the fun! Usually a frying pan can for 5 pancakes. My grandma can fit 6! You will probably start with 4 / pan and work your way to 5 or even 6 by the time dough runs out!

20140227_184805 20140227_185253 20140227_184846

  Now, all you have to do is flip & fill, flip & fill, up until you transform the pale unattractive dough into plum and mouth-watering pancakes!  

A trick for those who don’t like it sweet: add less sugar into the dough, but sprinkle some powdered sugar over the cooked pancakes to serve to those with a sweet tooth in your family. 

Serve hot with sour-cream, jam , syrup, lemon juice or even cream-cheese!! Don’t forget mint tea!! 

20140227_201107

 

Advertisements

4 thoughts on “Ukrainian Pancakes – Oladji with Buttermilk

  1. Pingback: Pancake Week 2015 | Home that We Built

  2. If I were to take advantage of all these pancake recipes (not the really complex one!), I would weigh 150kg tomorrow. Question: would it be worth it …? And answer came there none …

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s