Description
Oladi Apple Pancakes are traditional fluffy Russian pancakes infused with finely chopped apples, offering a sweet and tangy flavor. Made with a combination of buttermilk, yeast, and flour, these pancakes rise for a light texture before being pan-fried to golden perfection. Perfect for breakfast or brunch, these pancakes have a delightful blend of softness and slight sweetness from the apples.
Ingredients
Scale
Batter Ingredients
- 1 cup buttermilk
- 2 cups warm water
- 2 eggs (room temperature)
- ½ Tbsp salt
- 2 Tbsp sugar
- ½ Tbsp active dry yeast
- 3 3/4 cups flour
- 1 to 1 1/2 cups finely chopped apples (About 2 medium apples, peeled and cored)
For Frying
- Oil for frying (3-4 Tbsp per batch)
Instructions
- Combine Wet Ingredients and Yeast: Whisk together the buttermilk, warm water, eggs, salt, sugar, and active dry yeast until fully combined.
- Add Flour: Gradually add the flour, about one cup at a time, stirring continuously until the batter reaches a cake batter texture without lumps of flour.
- Mix in Apples: Fold the finely chopped apples into the batter, ensuring even distribution.
- Let Batter Rise: Pour the batter into an oven-proof bowl and cover it with a kitchen towel. Place it in a warm oven for 1 hour to let the batter rise and roughly double in volume.
- Preheat Skillet and Oil: Heat 3-4 tablespoons of oil in a large skillet over medium-low to medium heat to prepare for frying.
- Fry Pancakes: Using a wet tablespoon, scoop heaping portions of batter onto the skillet and sauté until golden brown on one side, then flip to cook the other side until golden and cooked through.
- Maintain Oil Level: Reapply oil to the skillet between batches to ensure the pancakes cook evenly and develop a nice crust.
Notes
- Use a wet tablespoon to scoop batter for better shaped pancakes.
- Keep the skillet well-oiled between batches to prevent sticking and achieve a golden crust.
- Make sure the batter is placed in a warm environment to rise properly.
- Apples can be peeled or unpeeled based on preference, but peeling is recommended for smoother texture.
- These pancakes are best served warm with honey, jam, or sour cream.
