These palm-sized pancakes are technically a breakfast food, but, really, they can be eaten at any time of day. Russians most often eat them as a dessert and wash them down with tea.
The beauty of this particular recipe lies in how adaptable it is. Use flavored yogurt for a sweeter oladushka (pancake), or cut the sugar completely and throw some sauteed onions into the batter for a savory dish. Either way, they'll fly off the plate. Go ahead and double the recipe. I promise, they won't survive the day. But if they do, they'll keep in an airtight container for a few days.
Step 1: Assemble Ingredients
250 mL (about 1 cup) yogurt, plain or flavored
up to 2 tblspn sugar (depending on what type of yogurt you're using and how sweet you want your oladushki to be)
1 cup all-purpose flour
Variations I've tried: 1/2 cup all-purpose flour, 1/2 cup whole wheat.
1/2 cup all-purpose, 1/4 cup whole wheat, 1/4 cup buckwheat.
1/2 tsp baking soda
1 tsp baking powder
Step 2: Make the Batter
Combine the egg and yogurt, mixing until pale yellow. If using, add in sugar. In a separate bowl, mix the flour, baking soda, and baking powder, and then add to the egg and yogurt. Mix just until everything is combined and no lumps remain. The batter should have a thick, pudding-like consistency.
Step 3: Let It Sit
Leave the batter in a warm place for 15-20 minutes. It won't rise, exactly, but it will expand.
Step 4: Cook!
Set a frying pan over medium heat. Pour a drop of your favorite cooking oil, then spoon the batter directly on top of that (so if you're making 5 pancakes, you'll pour 5 drops of oil). Cook on the first side until bubbles form, then flip and cook for a few more minutes. It's important that the heat not be set too high, because then the outside of the pancake will brown while the inside remains uncooked. Serve with jam or sour cream as a topping.