Russian Oladi Recipe with Apples
This Russian Oladi recipe with apples makes soft and fluffy Russian pancakes that taste just like apple fritters! Ready in 25 minutes.Serve dusted with powdered sugar and some condensed milk or sour cream!
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 and 1/2 tsp (7 g) baking powder
- 1 egg (room temperature)
- 2 tbsp (25 g) white granulated sugar
- 1/2 cup + 1/3 cup (200 ml) buttermilk (room temperature)
- 2 large apples (peeled)
- Unsalted butter or vegetable oil (for pan-frying)
Instructions
- Make the Oladi batter. In a medium bowl, combine the flour and baking powder. In a separate small bowl, beat together the egg and sugar until combined, mix in the buttermilk, and finally sift in the dry ingredients and mix until fully combined and smooth.
- Grate the apples. Using a coarse grater, grate the peeled apples. Once grated, immediately fold the apples into the batter. Work quickly so the apples don't start leaking their juice. You don't want the juice to make the batter runny, you want the apples to keep their juice so it can start releasing while the Oladi cooks creating extra moisture and softness.
- Pan-fry. Add the butter or vegetable oil to a skillet over medium heat and allow to heat until hot and sizzling. The skillet should have a generous even layer of melted butter or oil, enough for the Oladi to pan-fry and sizzle, not just cook. Use a large spoon or a 1/4 measuring cup to drop spoonfuls of batter into the hot skillet. Cook for 1-3 minutes or until the batter is halfway cooked through, then flip and cook for another 1-2 minutes. Work in batches, adding more butter or oil in between batches, if necessary. Remove from the skillet and place on a clean plate lined with paper towels to absorb any extra oil.
- Serve warm, dusted with powdered sugar or drizzled with oil. Top with or dip in sweetened condensed milk, sour cream, or jam.
Notes
Make-Ahead Instructions: I don’t recommend making Oladi ahead of time, these are best eaten as they’re made when they’re still warm.
Storing Instructions: Oladi are best eaten as they’re made so I recommend cutting the recipe in half if you think you’re gonna have lots of leftovers. If you do have leftovers, you can store them in an air-tight container lined with paper towels at room temperature for a day or in the refrigerator for up to 2-3 days. Reheat in a hot skillet.
Nutrition
Calories: 357kcalCarbohydrates: 72gProtein: 10gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 47mgSodium: 254mgPotassium: 270mgFiber: 4gSugar: 20gVitamin A: 203IUVitamin C: 5mgCalcium: 182mgIron: 3mg
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