Russian Kefir Pancakes (Oladi)

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• Love how they turned out - http://www.munchkintime.com/wake-up-to-a-better-breakfast-with-a-quick-kefir-pancakes/

• Turned out very good, followed the recipe but added some salt to it.
  Any jam is perfect with it for breakfast. Thank you for recipe!

  • Thanks!

• Nobody was drinking the Kefir - so I made this recipe and dipped bite-sized-pieces of cooked chicken breast in it, and fried them in a good amount of oil until golden. Was the perfect batter!!! Added salt over the top which made it taste divine! Son dipped his in ranch dressing, Hubby poured Buffalo Hot Sauce on his. Both guys were happy. Thanks Julia.

  • Interesting idea, thanks for sharing :)

• Loved these!!!!!!!!!!!!! They were delish, I added raisins for more taste into the batter for better taste. Made them for breakfast and they were all gone, and later around 5pm, my husband asked me to make them again cause they were good. Thank you so much for this!!!!!!!!!!!!!!!

  • Yes, raisins or apples are great addition to these ones.

    Thanks for trying the recipe, I am glad you liked it :)

• I absolutely loved these pancakes, as did my whole family, they were so popular I am sure my family will ask for them again and again. I often have too much excess kefir in the fridge and this is a gorgeous way of using it . I am posting this response because I love cooking and eating and found this recipe to be lovely and recommend it .

  • Thank you for trying it out :)

• Here in America we are spoiled with already made mixture I buy in Whole Foods. But today I was out of it and made it old fashion from scratch.
  I agree you need to add salt, it's a must in ANY cooking, even if you make a cream. Soda should be added to kefir, it will fizz a little and that would make sure you don't have a soda taste in the pancake.
  I would of add a little more of sugar even I try to eat as less as possible. However of you plan to pour a honey(with sour cream - yum) you might use less sugar.
  I was taught by grandma always add liquid to the dry ingredients: like eggs to the flour. However this time I did as Julia suggested and it was fine.
  Everyone who does pancakes for the first time might meet the challenge with consistency.
  It comes with experience. I would suggest to fry first pancake and see how it goes - if it thick add a little more kefir, if it's too thin add a little more flour...

  Julia, thanks so much for your recipe, great explanations, wonderful pictures.
  Glad that I click on it when googled.
  Good luck with posting more.

  • Thank you for your comment and tips.

• You can see the consistency of the kefir I used on the Step #3 picture, it is pretty liquid.

• along with some of the others commenting, i was skeptical of the recipe as well because there was 1/2 C more flour than liquid. maybe it worked for the original author because their kefir was more ... maybe, liquidy than mine? or perhaps something with altitude or density of flour? not sure.
  my modification of the above recipe used 1C kefir to 1C bakers flour (includes baking powder and salt) and even then i thinned it just a tad to allow for better pouring using about 2 TBSP water.
  the kefir cakes turned out so tasty and great with the bakers flour (but less of it) and a touch of water the kefir pancakes were gone before i even brought the stack to the table!
  (note: i also tried this with buttermilk, but was a bit disappointed compared to using the kefir)

• I used buttermilk, 2.5 tbsp of sugar and 1/3 tsp of salt , and 1 cup of flower instead of 1.5. I would also recommend put a lid on a pan when cooking- oladi rise better that way :)

• What makes this recipe bland is the lack of salt. I make kefir pancakes all the time, and my family loves them. My recipe is very similar, all same ingredients, but I add a pinch of salt. Also, if we are having kefir pancakes with jam, I don't add sugar. I recommend this recipe!