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

1 egg

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
Made it, it was delicious
<p>The look awesome :)</p>
Can they be made with Greek yogurt?
<p>I haven't tried it, but most likely yes. The consistency of the batter might end up different, though, since Greek yogurt tends to be thicker than European-style. Probably the only difference is that Greek yogurt will require a little more stirring.</p><p>If you try it, let me know how it turns out!</p>
I've had a variation of these. Topped with plain yogurt, dill, and lox. Decadent!
<p>I always eat them with sour cream. I'll have to try them your way.</p>
Sour cream, plain yogurt... Tastes the same to me. I like the probiotic nature of yogurt.
<p>The most delicious - with a thin slice of salted salmon. The major drawback - they are always a little... :))</p>
<p>Yes, there's never enough! I always double the recipe when I make it for my family, and they still disappear almost as soon as I get them out. :)</p>
<p>Ha, I always thought they were called blini. (but apparently there's a difference: http://russiapedia.rt.com/of-russian-origin/oladushki/ )</p>
<p>Thanks for the link! I'll have to try the zucchini oladushki. </p><p>Yeah, it can be a bit confusing. According to my mom's Soviet-era Russian cookbook, there are blini, blinchiki, and oladushki. The blinchiki are essentially crepes, and the blini are somewhere between blinchiki and oladushki. Oh, and there's a version of oladushki made with a yeast dough. </p>

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