Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup milk
- 1 egg
- 1/2 cup grated apple
- 1/2 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted
- Vegetable oil for frying
Special equipment needed:
- Non-stick frying pan
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Spatula
Step-by-step instructions:
1. In a mixing bowl, combine the flour, baking powder, salt, sugar, and cinnamon.
2. In a separate bowl, whisk together the milk, egg, grated apple, vanilla extract, and melted butter.
3. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
4. Heat a non-stick frying pan over medium heat and add enough vegetable oil to coat the bottom of the pan.
5. Using a spoon or cookie scoop, drop the batter onto the pan, making small pancakes about 2-3 inches in diameter.
6. Cook until the edges start to look dry and the bottom is golden brown, about 2-3 minutes.
7. Flip the pancakes and cook for another 1-2 minutes until the other side is golden brown.
8. Repeat until all the batter is used up, adding more oil to the pan as needed.
9. Serve the oladyi warm with a sprinkle of cinnamon and powdered sugar on top.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes about 12-15 small pancakes
Nutritional information:
Calories per serving: 80
Fat: 3g
Carbohydrates: 11g
Protein: 2g
Fiber: 1g
Sugar: 3g
Substitutions for ingredients:
- You can use any type of grated apple, such as Granny Smith or Honeycrisp.
- If you don't have cinnamon, you can use nutmeg or allspice instead.
- You can use vegetable shortening or coconut oil instead of butter.
- For a dairy-free version, you can use almond milk or soy milk instead of regular milk.
Variations:
- Add chopped nuts, such as walnuts or pecans, to the batter for extra crunch.
- Replace the grated apple with mashed banana or pumpkin puree for a different flavor.
- Top the oladyi with whipped cream or yogurt instead of powdered sugar.
Tips and tricks:
- Make sure the pan is hot enough before adding the batter to prevent sticking.
- Use a cookie scoop to make evenly sized pancakes.
- Don't overmix the batter or the pancakes will be tough.
- Keep the cooked pancakes warm in a low oven until ready to serve.
Storage instructions:
- Store any leftover oladyi in an airtight container in the refrigerator for up to 3 days.
- To freeze, place the pancakes in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer bag and store for up to 2 months.
Reheating instructions:
- To reheat, place the pancakes in a toaster or toaster oven until heated through.
Presentation ideas:
- Stack the pancakes on a plate and dust with powdered sugar and cinnamon.
- Serve with a dollop of whipped cream or yogurt on top.
Garnishes:
- Powdered sugar
- Cinnamon
- Whipped cream
- Yogurt
Pairings:
- Serve with a cup of hot tea or coffee for breakfast or brunch.
Suggested side dishes:
- Fresh fruit salad
- Bacon or sausage
- Scrambled eggs
Troubleshooting advice:
- If the pancakes are sticking to the pan, add more oil to the pan and make sure it's hot enough before adding the batter.
- If the pancakes are too thick, add a little more milk to the batter to thin it out.
- If the pancakes are too thin, add a little more flour to the batter to thicken it up.
Food safety advice:
- Make sure to cook the pancakes all the way through to prevent foodborne illness.
- Store any leftovers in the refrigerator and reheat thoroughly before eating.
Food history:
- Oladyi is a traditional Russian pancake that is usually made with kefir or sour cream. This version uses grated apple for a sweet twist.
Flavor profiles:
- Sweet, cinnamon-spiced pancakes with a hint of apple.
Serving suggestions:
- Serve the oladyi as a sweet breakfast or brunch dish.
Related Categories
Cooking Method: N/A
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Region: Russian
Taste: Sweet, Tart, Spicy, Cinnamon, Cinnamon-Y