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My mom is always inventing new ways to use a classic recipe. These buttermilk pancakes are commonly referred to as “oladi” but we called them “blinchiki” growing up.
They are like american buttermilk pancakes, only 10 times better. Ok, they are NOTHING like American pancakes. My sister, Anna, gave me a great tip for next day pancakes: just put them in the toaster and they taste like fresh!
NOTE: The original recipe I posted had raisins mixed in. This incorporates finely chopped apples – fruit makes everything better! I also updated the original recipe to 4 cups of flour instead of 4 1/4; they are fluffier and nicer this way. Just like Mama’s!
I’ve officially started my Nursing program this week (hence the posting delay). I appreciate your requests for additional specific recipes. I only ask for your patience as I have zero time to do anything but read my textbooks!
Ingredients for Oladi apple pancakes:
1 cup buttermilk
2 cups warm water
2 eggs, room temperature
½ Tbsp salt
2 Tbsp sugar
½ Tbsp active dry yeast
3 3/4 cups all-purpose flour (Flour made in Canada makes the fluffiest pancakes)
1 to 1 1/2 cups finely chopped apples (About 2 medium apples, peeled and cored)
Oil for frying (I used canola)
How to make Oladi Apple Pancakes:
1. Whisk together the first 6 ingredients (cups buttermilk, 2 cups warm water, 2 eggs,1/2 Tbsp salt, 2 Tbsp sugar and 1/2 Tbsp yeast).
2. Add the flour one cup at a time until it is the texture of cake batter. There should not be lumps of flour.
3. Mix in the finely chopped apples.
4. You have to put the batter in a warm place to rise. We use the oven. Warm your oven and then turn it off so it’s just about 90 degrees in there. Not too warm.
Pour the batter in an oven proof bowl and cover it with a kitchen towel. Let it sit in a warm oven for 1 hour. It will about double in volume. You can put it outside in summer.
5. In a large skillet, heat 3-4 tablespoons of oil over medium-low, medium heat.
6. Place heaping tablespoons of dough onto the skillet and sauté until golden brown, then turn over. You can get better shaped pancakes if you use a wet tablespoon to put the dough in the skillet and scrape it off with a teaspoon.
7. Continue to oil your skillet in between each batch. They turn out nicer on a well-oiled skillet.
Oladi Apple Pancakes
Prep Time: 1 hour 10 minutes
Cook Time: 8 minutes
Total Time: 1 hour 18 minutes
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Whisk together the first 6 ingredients (buttermilk, water, eggs, salt, sugar and yeast).
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Add the flour one cup at a time until it is the texture of cake batter. There should not be lumps of flour.
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Mix in the finely chopped apples.
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You have to put the batter in a warm place to rise. Pour the batter in an oven proof bowl and cover it with a kitchen towel. Let it sit in a warm oven for 1 hour. It will about double in volume.
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In a large skillet, heat 3-4 Tbsp of oil over medium-low, medium heat.
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Place heaping Tbsp of dough onto the skillet and saute until golden brown, then turn over. You can get better shaped pancakes if you use a wet tablespoon to put the dough in the skillet and scrape it off with a teaspoon.
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Continue to oil your skillet in between each batch. They turn out nicer on a well-oiled skillet.
