Olady with spinach or nettles, pancakes.
Description: Olady is kind of pancakes in Russia. They are little and very thick. You can put 5 - 6 Oladys on the pan. The base of batter for oladys can be buttermilk or sour milk or kefir. Olady resemble American pancakes, but more smooth in texture. Blini resemble French crepes, but are thicker and heavier.
3,5 - 4 cups milk.
2 cups flour.
3 ea eggs.
300 g (10,6 oz) spinach, or nettles, washed and drained, finely chopped.
1/4 tsp baking soda.
salt to taste.
oil to fry
- cups sausages, finely sliced.
Whisk eggs with milk. Add soda, salt and flour, blend thoroughly. Beat the batter so that there are no flour lumps in it. Add a little more milk or flour if the batter seems too runny or too stiff. Add spinach or nettles. Stir.
Pour 1 tbsp vegetable oil into a pan. Heat the pan. Pour 5-6 little rounds of batter on the
pan, arrange in the centre of each pan thinly sliced sausages. Cook until light brown, about 2 minutes on each side.
Repeat with the remaining batter, add oil as needed. Serve hot.
Oladys serve hot with butter, or sour cream.