Oladyi (thick pancakes)

Oladyi is one of the most popular and favorite dishes in Russian cuisine. These are small thick pancakes fried in oil. Oladyi are made from yeast-leavened and non-yeasted dough, as well as from vegetable or cereal mass, e.g. potato pancakes, carrot fritters, squash fritters, millet pancakes and even liver pancakes (from beef or pork liver). Oladyi can also be made with stuffing. More than 100 years ago, oladyi were baked not only thick but also large, about the size of a frying pan. Unfortunately, today you can find only small ones.


  • Flour - 500 g
  • milk - 2 cups
  • eggs - 2 pcs.
  • butter - 50 g
  • fresh yeast - 25 g
  • sugar - 2 tbsp.
  • salt - 1/2 tsp.
  • vegetable oil for frying.

Preparation method (receipt)

Warm up the milk: it should become warm but not hot, about 36°C. Grind yeast with 2 tbsp. milk in a small bowl to a smooth paste. Add another 1-2 tbsp. milk. Sift the flour into a large bowl, add salt and sugar. Gradually pour in the milk and add the yeast. Knead smooth dough. Cover the bowl with a cling film and leave in a warm place for 30-40 minutes until the dough increases in size. Melt the butter and slightly cool. Beat up eggs. Add eggs and butter to the dough and stir well. Cover the bowl with a cling film again and leave the dough for proofing for 40-60 minutes. When the dough is ready, stir it and leave for 10 min. Preheat the frying pan, grease it with vegetable oil. Put a tablespoonful of dough in the frying pan at a distance from each other and bake oladyi on both sides under a heat slightly lower than the medium. Place the ready oladyi on a warm, preferably ceramic, dish and keep warm. Serve them hot, with sour cream, jam or honey.

flour milk eggs butter fresh yeast sugar vegetable oil