Monday, 11 November 2013

Oladushki. Or what you call Blini.

Let me make this clear. What you lot call blini (those small panfried cakes) are actually called oladhushki. Blini are the pancakes you make on Shrove Tuesday.

Now that’s sorted, let me tell you, oladushki were as much part of my life as toast and marmalade for the most of you. It is a very traditional breakfast. Served with sour cream and preserves (raspberry or strawberry are best, but works with any fruit  really, jam would do too), they are a typical weekend treat. Sometimes babushka made them midweek too - yum!

We love sweet things back home. So mum made oladushki for all of us when the kids and I went to Mariupol during this autumn half term. She claims one cannot make decent oladushki with yoghurt, which I’ ve been doing. Only sour cream would do. And you know what, I agree. Hers were very much more superior.

Unlike the stuff you get in the supermarkets, babushka’s (and mum’s) oladushki are yeast free and take minutes to make.

They must be thick but light. There was this mysterious auntie Pasha (babushka’s older sister from the village), whose oladushki were so good, mum always compared any oladhushki to hers. ‘Nice and light: just as auntie Pasha’s!’ - she’d say.  I never met the woman, but she is an integral part of our family’s cooking folklore.  

Oladushka are delish served with smoked salmon, dill and sour cream, or with red caviar too!

Oladushki (or blini, if you must)
Makes about 20-25.

450g sour cream
3 eggs
½ teaspoon baking powder
4 heaped tablespoons flour (big heaps)
3-4 teaspoons sugar
a pinch of salt
Sunflower oil for frying


Mix all the ingredients together in a large bowl. The batter should be tick but liquid enough to pour. It will be thicker than batter for pancakes.  

Heat the oil in the frying pan. Take a tablespoon of the mixture and pour it onto the frying pan. You shluld be able to fit 3-4 oladhushki in a pan.

As soon as bubbles (little holes) start appearing in the edges, turn the oladushki over. They fry quickly, so keep an eye on them!

Serve with sour cream, honey and fruit preserves (or jam) for a sweet flavour or with sour cream, dill and salmon (sour cream, dill and red caviar) for a savoury snack/starter.

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