1-Mix Wet Ingredients: First, grab a large mixing bowl and crack in one egg. Whisk it gently until the yolk and white are well combined. Now pour in 500 ml of plain kefir, followed by 2 tablespoons of sugar and 1/2 teaspoon of salt. Continue whisking until everything is smooth and the sugar has dissolved. The mixture should appear slightly frothy on top, indicating that you’ve incorporated enough air to help with the pancakes’ fluffiness later on.

2-Combine Dry Ingredients: In a separate medium bowl, measure out 350 grams of all-purpose flour. Add 1/2 teaspoon of baking soda to the flour. Use a whisk to blend these dry ingredients thoroughly. This step is crucial because it ensures the baking soda is evenly distributed throughout the flour, which will help your pancakes rise uniformly. Don’t skip this mixing step lumps of baking soda can create unpleasant bitter spots in your finished Oladi.

3-Combine Batter: Now it’s time to bring everything together. Slowly add the dry ingredients to the wet ingredients, pouring in about a third at a time. Use a spatula to fold the dry ingredients into the wet, being careful not to overmix. The batter will be quite thick, much thicker than traditional pancake batter you might be used to. This is normal and actually what gives these Russian pancakes their distinctive thickness and fluffiness. Stop mixing as soon as the flour is incorporated. A few small lumps are perfectly fine they will disappear during the resting period or cooking process.

4-Rest Batter: This is perhaps the most critical step in the entire process, so don’t be tempted to skip it! Let the batter sit undisturbed for exactly 15 minutes. During this time, the acidity in the kefir will react with the baking soda, creating tiny bubbles throughout the batter. This chemical reaction is what makes Oladi so wonderfully fluffy and light. You might even notice the batter appearing slightly bubbly on the surface after resting. This resting period also allows the flour to fully hydrate, resulting in a more tender final texture.

5-Heat Oil: While the batter is resting, prepare your frying station. Choose a non-stick frying pan that’s about 8-10 inches in diameter. Pour enough sunflower or vegetable oil into the pan to reach a depth of about 1 cm (approximately 1/3 inch). This might seem like a lot of oil, but it’s essential for achieving that perfect golden-brown crust while keeping the inside soft and tender. Place the pan over medium heat and allow it to preheat until the oil is hot but not smoking. To test if the oil is ready, drop a tiny amount of batter into it if it immediately sizzles and bubbles form around it, your oil is at the perfect temperature.

6-Fry Pancakes: Using a tablespoon or a small ice cream scoop, carefully drop spoonfuls of the thick batter into the hot oil. Aim for portions that are about 2-3 tablespoons each remember that these pancakes will puff up dramatically during cooking. Leave enough space between each pancake to allow for expansion and easy flipping. Fry the pancakes on one side until the bottom is a deep golden brown. This usually takes about 2-3 minutes. You’ll notice bubbles forming and popping on the surface, similar to regular American pancakes, but these will be fewer and larger.

7-Flip and Finish: When the bottoms are perfectly golden, carefully flip each pancake using a thin spatula. This is the moment when the magic happens you’ll see the pancakes puff up significantly right before your eyes! The reaction between the kefir and baking soda causes this dramatic rise, creating wonderfully airy centers. Fry the second side for another 1-2 minutes until golden brown and cooked through. Maintain medium heat throughout the cooking process to ensure even cooking without burning. As you remove batches of finished pancakes, you may need to add more oil to the pan to maintain the proper depth.

8-Serve: Remove the finished pancakes from the oil using a slotted spoon and place them briefly on a paper towel-lined plate to drain any excess oil. Transfer them to a serving plate and dust generously with powdered sugar while they’re still hot the sugar will melt slightly, creating a lovely glaze. These kefir pancakes are best enjoyed immediately while they’re at their peak of fluffy perfection. They pair beautifully with traditional accompaniments like fresh cherry jam, whipped cream, crème fraîche, or simply with a pat of butter and maple syrup.