Oladyi are small thick pancakes, traditional in Russian, Ukrainian and Belarusian cuisines. They are often served with smetana (sour cream), varenye (whole fruit preserve), jam, powidl (unsweetened plum jam) or honey.
Belarusian, Russian, Ukrainian, Vegetarian
In a bowl, whisk the egg with the buttermilk.
Then, add the sugar and salt, and mix.
In a separate bowl, sift the flour with the baking soda.
Gradually add the flour and baking soda to the mixture.
Stir the mixture until reaching a smooth and silky consistency, similar to a traditional pancake batter.
Heat a pan or griddle over medium heat.
When hot, grease the pan with a little butter.
Pour ladles of batter to obtain oladyi of about 3 inches.
Cook on medium heat.
After 1 to 2 minutes, when the oladyi are golden-brown on the bottom, flip them over.
Repeat the steps with the rest of the batter.
Place the oladyi on a plate lined with paper towels.
Serve with smetana (sour cream), varenye (whole fruit preserve), jam, powidl (unsweetened plum jam), honey, or top with icing sugar