Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 cups (360 ml) plain kefir, lukewarm (about 95°F/35°C)
- 1 large egg
- 2 tbsp (25 g) granulated sugar
- 1 3/4 cups (210 g) all-purpose flour
- 1 tsp (5 g) baking soda
- 1/2 tsp (3 g) fine salt
- 1 tsp vanilla extract (optional)
- 3–4 tbsp neutral oil (sunflower or canola) for frying
- To serve: sour cream, honey, or jam
Do This
- 1. Warm kefir to 95°F/35°C. Whisk in egg, sugar, and vanilla.
- 2. In a bowl, whisk flour and salt. Fold into wet to form a thick, smooth batter.
- 3. Sprinkle baking soda over batter; stir just 10–15 seconds. Rest 5 minutes.
- 4. Heat 1 tbsp oil in a skillet over medium to medium-low until oil reaches about 350°F/175°C.
- 5. Drop 2 tbsp (30 ml) batter per pancake; cook 2–3 minutes until bubbles form and edges set.
- 6. Flip; cook 1–2 minutes more until deep golden. Repeat with remaining batter, adding oil as needed. Serve hot with sour cream, honey, or jam.
Why You’ll Love This Recipe
- Ultra-fluffy, tender centers with beautifully lacy, crisp edges—classic oladi texture.
- Simple pantry ingredients and one bowl—ready in about 30 minutes.
- Kefir delivers gentle tang and reliable lift with baking soda.
- Versatile: great with sour cream and honey for breakfast or jam for an afternoon treat.
Grocery List
- Produce: Optional lemon (for zest), 1 apple (for mix-in), fresh berries for serving (optional)
- Dairy: Plain kefir, 1 large egg, sour cream (for serving)
- Pantry: All-purpose flour, granulated sugar, baking soda, fine salt, vanilla extract (optional), neutral oil (sunflower/canola), honey, jam
Full Ingredients
For the Oladi Batter
- 1 1/2 cups (360 ml) plain kefir, lukewarm (about 95°F/35°C)
- 1 large egg
- 2 tbsp (25 g) granulated sugar
- 1 3/4 cups (210 g) all-purpose flour
- 1 tsp (5 g) baking soda
- 1/2 tsp (3 g) fine salt
- 1 tsp vanilla extract (optional)
For Frying
- 3–4 tbsp neutral oil (sunflower or canola)
For Serving
- 1/2 cup (120 g) sour cream
- 1/4 cup (85 g) honey
- 1/2 cup (160 g) your favorite jam (strawberry, raspberry, or apricot)
Optional Mix-Ins
- 1 medium apple, peeled and coarsely grated (squeeze excess juice)
- 1 tsp finely grated lemon zest
- 2 tbsp raisins or currants
Step-by-Step Instructions
Step 1: Warm the kefir and gather equipment
Add the kefir to a mixing bowl and gently warm it to about 95°F/35°C (10–20 seconds in the microwave, or set the container in warm water). This takes the chill off and helps the baking soda react properly. Set out a 10–12 inch cast-iron or nonstick skillet, a small ladle or 2-tablespoon scoop, and a wire rack for finished pancakes.
Step 2: Whisk the wet ingredients
Whisk the egg, sugar, and vanilla (if using) into the warm kefir until smooth and slightly frothy. The sugar should mostly dissolve.
Step 3: Add the dry ingredients (except soda)
In a separate bowl, whisk the flour and salt. Sprinkle the dry mixture over the kefir mixture and fold with a spatula or whisk just until no dry streaks remain. The batter should be thick—like Greek yogurt—so it mounds and slowly falls off a spoon. If it seems thin, add 1–2 tbsp flour; if too thick to scoop, add 1–2 tbsp kefir.
Step 4: Activate with baking soda and rest
Sprinkle the baking soda over the surface and gently stir for only 10–15 seconds. The batter will loosen slightly and may puff. Do not overmix. Let the batter rest for 5 minutes to fully activate and aerate.
Step 5: Heat the pan and oil
Place the skillet over medium to medium-low heat and preheat for 2 minutes. Add 1 tbsp oil and heat until shimmering (target about 350°F/175°C; a small drop of batter should sizzle immediately). Adjust heat as needed to maintain gentle, steady sizzling without smoking.
Step 6: Fry the oladi
Drop batter by heaped tablespoons or a 2-tbsp (30 ml) scoop, leaving space between pancakes (usually 4–5 per batch). Cook 2–3 minutes until the edges look set, tiny bubbles appear, and the undersides are deep golden. For extra lacy edges, lightly spoon a few drops of hot oil around each pancake as they cook.
Step 7: Flip, finish, and serve
Flip and cook 1–2 minutes more until the centers spring back to a light touch. Transfer to a wire rack and keep warm in a 200°F/95°C oven while you finish the rest, adding a bit more oil between batches as needed. Serve immediately with cool sour cream, a drizzle of honey, and jam.
Pro Tips
- Keep the batter thick for height; thin batter spreads and won’t puff as much.
- Add baking soda last and mix briefly—overmixing knocks out the bubbles.
- Moderate heat (about 350°F/175°C) is key: too hot burns the edges before the centers cook.
- Do not press pancakes with a spatula; this compresses the crumb and squeezes out steam.
- For richer flavor, fry in a 50/50 mix of neutral oil and clarified butter.
Variations
- Apple-Cinnamon: Fold in 1 grated apple (squeezed dry) and 1/2 tsp cinnamon; add a pinch more flour if batter loosens.
- Berry Burst: Gently press 3–4 fresh blueberries or currants into each pancake right after dropping the batter in the pan.
- Savory Herb: Reduce sugar to 1 tsp; add 2 tbsp chopped dill or scallions and a pinch of black pepper. Serve with sour cream and smoked salmon.
Storage & Make-Ahead
Leftover oladi keep covered in the refrigerator for up to 3 days. Reheat on a wire rack at 300°F/150°C for 8–10 minutes or in a toaster until warm and crisp at the edges. To freeze, place cooled pancakes in a single layer, freeze until firm, then store in a bag with parchment between layers for up to 2 months; reheat from frozen at 325°F/165°C for 12–15 minutes. For make-ahead prep, mix the dry ingredients (flour, salt) in one bowl and wet ingredients (kefir, egg, sugar, vanilla) in another; combine plus baking soda just before frying.
Nutrition (per serving)
Approximate, without toppings: 350 calories; 47 g carbohydrates; 10 g protein; 11 g fat; 2.5 g saturated fat; 3 g fiber; 580 mg sodium.
