Fluffy Russian Pancakes with a Twist

Ingredients

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 2 tablespoons (25g) granulated sugar 2 tablespoons (25g) granulated sugar
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 2 large eggs 2 large eggs
• 1 1/2 cups (355ml) milk 1 1/2 cups (355ml) milk
• 2 tablespoons (30g) unsalted butter, melted 2 tablespoons (30g) unsalted butter, melted
• Vegetable oil, for greasing the pan Vegetable oil, for greasing the pan

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 4g
• Carbohydrates (total, sugars): 36g, 8g
• Protein: 8g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
2. 2.
   In a separate bowl, beat the eggs until frothy. Add the milk and melted butter, and whisk until well combined.
3. 3.
   Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
4. 4.
   Heat a griddle or non-stick skillet over medium heat and lightly grease with vegetable oil.
5. 5.
   Drop spoonfuls of batter onto the hot griddle, using about 1/4 cup of batter for each pancake.
6. 6.
   Cook until bubbles form on the surface of the pancakes, then flip and cook for an additional 1-2 minutes, or until golden brown.
7. 7.
   Transfer the cooked pancakes to a plate and keep warm. Repeat the process with the remaining batter.
8. 8.
   Serve the Oladyi pancakes warm with your choice of toppings, such as sour cream, honey, or powdered sugar.

Treat your ingredients with care...

• Flour — Sift the flour before measuring to ensure a lighter texture in the pancakes.
• Eggs — Use room temperature eggs for better incorporation into the batter.
• Milk — Opt for whole milk for a richer flavor and creamier texture.
• Butter — Melt the butter and let it cool slightly before adding it to the batter for easier mixing.
• Baking powder — Check the expiration date to ensure it is still active for optimal rise.

Tips & Tricks

• For extra fluffiness, separate the egg whites and yolks. Beat the egg whites until stiff peaks form, then gently fold them into the batter just before cooking.
• Experiment with different toppings such as fresh berries, jam, or Nutella for a personalized touch.
• To keep the pancakes warm while cooking the remaining batches, place them on a baking sheet in a preheated oven at 200°F (95°C).
• If you prefer a savory twist, add chopped herbs or grated cheese to the batter before cooking.
• Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a toaster or microwave before serving.

Serving advice

Serve the Oladyi pancakes warm, stacked high on a plate, and accompanied by a generous dollop of sour cream or a drizzle of honey. Garnish with fresh berries or a sprinkle of powdered sugar for an extra touch of elegance.

Presentation advice

Arrange the Oladyi pancakes in a circular pattern on a serving platter, creating a visually appealing display. Dust the pancakes with powdered sugar and garnish with a sprig of fresh mint for an elegant touch. Serve with a side of sour cream and a small dish of honey for dipping.