This post may contain affiliate links. Read my disclosure policy. My mom is always inventing new ways to use a classic recipe. These buttermilk pancakes are commonly referred to as “oladi” but we called them “blinchiki” growing up. They are like american buttermilk pancakes, only 10 times better. Ok, they are NOTHING like American pancakes. My sister, Anna, gave me a great tip for next day pancakes: just put them in the toaster and they taste like fresh! NOTE: The original recipe I posted had raisins mixed in. This incorporates finely chopped apples – fruit makes everything better! I also updated the original recipe to 4 cups of flour instead of 4 1/4; they are fluffier and nicer this way. Just like Mama’s! I’ve officially started my Nursing program this week (hence the posting delay). I appreciate your requests for additional specific recipes. I only ask for your patience as I have zero time to do anything but read my textbooks!
How to make buttermilk pancakes:
Whisk together the first 6 ingredients (cups buttermilk, 2 cups warm water, 2 eggs,1/2 Tbsp salt, 2 Tbsp sugar and 1/2 Tbsp yeast).
Add the flour one cup at a time until it is the texture of cake batter. There should not be lumps of flour.
Mix in the finely chopped apples.
You have to put the batter in a warm place to rise. We use the oven. Warm your oven and then turn it off so it’s just about 90 degrees in there. Not too warm. Pour the batter in an oven proof bowl and cover it with a kitchen towel. Let it sit in a warm oven for 1 hour. It will about double in volume. You can put it outside in summer.
In a large skillet, heat 3-4 tablespoons of oil over medium-low, medium heat.
Place heaping tablespoons of dough onto the skillet and sauté until golden brown, then turn over. You can get better shaped pancakes if you use a wet tablespoon to put the dough in the skillet and scrape it off with a teaspoon.
Continue to oil your skillet in between each batch. They turn out nicer on a well-oiled skillet.
