St. Louis Style Pancakes

Ingredients

St. Louis Style Pancakes differ from the original Russian Oladyi in a few ways. Firstly, buttermilk is used instead of regular milk, adding a tangy flavor and enhancing the fluffiness of the pancakes. Additionally, vanilla extract is incorporated into the batter to provide a subtle sweetness. Lastly, St. Louis Style Pancakes are typically larger in size compared to the smaller, bite-sized Oladyi. We alse have the original recipe for Oladyi, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 2 tablespoons granulated sugar 2 tablespoons granulated sugar
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon baking soda 1/2 teaspoon baking soda
• 1/4 teaspoon salt 1/4 teaspoon salt
• 2 cups (480ml) buttermilk 2 cups (480ml) buttermilk
• 2 large eggs 2 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Butter or oil for greasing the pan Butter or oil for greasing the pan
• Maple syrup and powdered sugar, for serving Maple syrup and powdered sugar, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 6g, 3g
• Carbohydrates (total, sugars): 40g, 8g
• Protein: 9g
• Fiber: 1g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. 2.
   In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract until well combined.
3. 3.
   Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
4. 4.
   Heat a non-stick skillet or griddle over medium heat and grease with butter or oil.
5. 5.
   Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for an additional 1-2 minutes until golden brown.
6. 6.
   Repeat with the remaining batter, adding more butter or oil to the skillet as needed.
7. 7.
   Serve the St. Louis Style Pancakes warm with maple syrup and a dusting of powdered sugar.

Treat your ingredients with care...

• Buttermilk — If you don't have buttermilk on hand, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.

Tips & Tricks

• For extra fluffy pancakes, separate the egg whites from the yolks. Beat the egg whites until stiff peaks form, then gently fold them into the batter just before cooking.
• To keep the pancakes warm while cooking in batches, place them on a baking sheet in a preheated oven at 200°F (95°C).
• Experiment with toppings such as fresh berries, sliced bananas, or a dollop of whipped cream to add extra flavor and texture.

Serving advice

Serve the St. Louis Style Pancakes on a warm plate to keep them from cooling too quickly. Drizzle generously with maple syrup and sprinkle with powdered sugar for a sweet finishing touch.

Presentation advice

Stack the pancakes on a plate, slightly overlapping each other. Place a pat of butter on top and let it melt, creating a beautiful glossy appearance. Garnish with a sprig of fresh mint or a dusting of powdered sugar for an elegant presentation.