Ingredients
These sweet, tangy fritters are reminiscent of American buttermilk pancakes but chewier and less cakey.
1¼ cups flour
1½ tablespoons sugar
1 teaspoon baking soda
1/2 teaspoon fine salt
2 eggs
2 cups unflavored whole milk kefir or buttermilk
Neutral oil such as canola or sunflower, for frying
Preparation
Whisk together flour, sugar, baking soda and salt in a large bowl. In another bowl, lightly beat eggs and whisk in kefir.
Add dry ingredients to the kefir mixture, all at once, and stir to combine. Don’t over-whisk: A few lumps are to be expected.
Heat a nonstick skillet over medium heat (a 12-inch skillet will hold four pancakes; use multiple skillets or cook in batches). Add enough oil to slick the surface, and decrease the heat to medium-low or low: These need time to cook through as the surface browns.
4.Using a measuring cup or ladle, add 1/4-cup portions of batter to the pan. Cook slowly, as with typical pancakes: until bubbles form on the top surface and the batter begins to lose its gloss, and until the pancakes are golden brown on one side (this may take 3-4 minutes). Flip, and repeat on other side. When gently touched, cooked oladi should feel soft and springy, not wet inside. Adjust heat as necessary to keep the pancakes from browning too quickly.
- If cooking in batches, place cooked pancakes on a plate loosely covered with foil and keep warm in a 150-degree oven, or serve them as they come out of the pan. Serve plain or with sour cream, jam or honey.
