Cooking in progress....

Oladi (Russian Pancakes)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)197.1785
Energy (kCal)2960.814
Carbohydrates (g)471.1646
Total fats (g)31.8462
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix yeast with warm milk, add flour and blend until smooth. Allow the dough to rise in a warm place (for about 2 hours). If using the oven/stove for other cooking, you can turn on one burner at very low heat, just enough to create some heat. Put the dough in a bowl, covered with a thin washcloth on the adjacent unlit burner or in the center of the stove to rise. It will also rise at room temperature, but works better warm. | 2. Mix eggs, salt and sugar and 1 tablespoon oil into the dough and allow to rise again (for about 1/2 hour). Without mixing dough again, use a wet spoon to spoon out portions of dough onto a greased hot pan. Dollop out with a soup spoon, the pancakes are small. About the size of a sand-dollar or teacup circumference. They rise like blini, but unlike blini are not thin, they should rise about 2-3cm tall. | 3. Cook on both sides until golden brown. | 4. Serve immediately with preserves and sour cream (or creme fraiche). Also good with honey, farmer's cheese or fresh fruit and sugar. Or any combo you like! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    purpose flour 1 cups - - - -
    milk 2 cups 297.68 23.3264 15.372 15.9576
    egg 2 143.0 0.72 12.56 9.51
    sugar 1 1/2 1/2 1208.97 302.394 0.0 0.0
    vegetable oil 3 -4 tablespoons 0.0 0.0 0.0 0.0
    salt 1/2 teaspoon - - - -
    yeast 25 ounces 1311.164 144.7242 169.2465 6.3786

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

    Similar Recipes by Processes Similar Recipes by Category Composition