Oladyi, the russian pancakes


for the pancakes
10oz – 320ml whole milk
½ cup – 110g all-purpose flour
¼ cup – 50g buckwheat flour
1 tbsp – 7g dried yeast
1 tsp – 5g salt
2 medium eggs
1 ½ tbsp – 25g unsalted butter

for the sour cream
½ cup – 125ml white yogurt
1.8oz – 60ml cream
juice of ½ lemon

for the decoration
smoked salmon 5/6 slices
dill to taste

Pour the milk into a saucepan without boiling it.

Place the sifted flour in a large bowl, add the baking powder, salt and mix. Add the warm milk to the powders, stirring with a whisk. Cover and let it rest for at least 30 minutes to let the yeast work.
At this point add the egg yolks, the melted butter (cooled), and finally the two whipped egg whites until stiff. Mix from bottom to top with a spatula to mix the ingredients well.
In a hot and lightly greased pan, place the mixture with a small ladle and cook both sides to obtain a nice browning.

For the sour cream, in a small bowl, incorporate the yogurt with the liquid cream and the lemon juice, and mix with energy.
Then form layers of sour cream interspersed with pancakes, and finally garnish with a slice of smoked salmon and a sprig of fresh dill.

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