Eastern European breakfast
Fluffy Yeasted Kefir Oladi
These little kefir pancakes rise with yeast before they reach the pan. Wait for an airy batter, then cook small spoonfuls over gentle heat so the centres set before the edges get too dark.
Make it
Method
- Whisk the warm water, kefir, egg, batter oil, sugar, yeast, and salt in a large bowl.
- Add the flour and stir until no dry pockets remain. This is a wet spoonable batter, not a kneadable dough. Its thickness depends on the kefir; use the first small pancake to check how far it spreads and whether the centre sets.
- Cover and leave in a moderate room, around 20–25°C, for about 90–120 minutes, until visibly airy. Avoid a hot windowsill; if the room is hot, use a cooler place and check earlier. Do not taste raw batter.
- Warm a heavy skillet over medium-low heat. Spoon in 30 g batter for each pancake without crowding the pan.
- Cook until the edges set, bubbles open on top, and the underside is brown. Turn and brown the second side.
- Split one from the first batch. If the outside browned before the center cooked, lower the heat and keep the same portion size.
See a yeasted pancake cook Oh Sweet Basil’s video shows spooning the airy batter, turning the browned pancakes and opening one to show its interior at 0:23–0:36. The English recipe uses yeasted buttermilk batter. For this kefir version, keep the 30 g portions above and split a pancake from the first batch to check the centre.
Open the recipe and video at Oh Sweet Basil
Yeast works before the pan heats
Yeast provides most of the lift. Kefir adds dairy richness and enough acidity to keep the pancakes from tasting heavy.
Store it
Refrigerate within 2 hours, keep for up to 3 days, and reheat until hot.
What to serve with oladi
Serve with berries, jam, honey, or spreadable kefir cheese.
If the first spoonful spreads too thin
Let the batter finish its rise before testing it. If it runs into a thin puddle, cook one smaller spoonful and allow it to set before turning; you can serve it as a thinner pancake. To try for a thicker batter, fold in one tablespoon of flour, leave it for about 10 minutes to absorb liquid, then cook another small test. Stop if it holds together; repeated large additions of flour change the recipe. Do not taste uncooked batter.