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