1 Review

I'm really sorry to say, that halving this recipe, without using the optional ingredients, makes for a very watery batter, than cannot be used. I realized this in time, and quickly fixed it by adding a tremendous amount more in flour, as well as the very necessary baking powder, which is always in oladiki. I have been making my version of oladiki for years, and will continue to use my own recipe; which has a fraction of the milk, less eggs, and has baking powder - as true oladiki should be puffy and light, not flat.

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AniSarit January 10, 2008
Oladiki (Russian Pancakes)