Ingredients:

  • 1 ½ cups (360 ml) room temperature full-fat Kefir
  • 1 large Egg, lightly whisked
  • 2 tablespoons (25 g) Granulated Sugar
  • ½ teaspoon (3 g) Fine Sea Salt
  • 1 ¾ cups (210 g) All-Purpose Flour, spooned and leveled
  • 1 teaspoon (5 g) Baking Soda (Bicarbonate of Soda)
  • 2–3 tablespoons (30–45 ml) Vegetable Oil or Sunflower Oil, for mixing
  • Oil, as needed, for pan-frying

Instructions:

  1. Combine Wet Ingredients: In a medium bowl, whisk together the room-temperature kefir, whisked egg, sugar, and salt until just combined.
  2. Sift Dry Ingredients: In a separate small bowl, whisk together the flour and baking soda.
  3. Gentle Mixing: Gradually add the dry ingredients into the wet ingredients. Use a rubber spatula to fold gently until just incorporated. A few small lumps are perfectly fine—overmixing develops the gluten and reduces fluffiness.
  4. Rest the Batter (Crucial Step): Stir in the 2–3 tablespoons of oil. Let the batter rest on the counter, undisturbed, for 20 minutes. Bubbles should appear on the surface. Do not stir again after resting.
  5. Heat the Pan: Heat a large non-stick skillet or griddle over medium heat. Add enough oil (about 1/8 inch deep) to coat the bottom. Test the oil temperature with a drop of batter; it should sizzle immediately without instant browning.
  6. Portion and Cook: Drop rounded tablespoons of batter onto the hot pan, ensuring space between them. Do not press them down.
  7. Flip Timing: Cook for 2–3 minutes per side. Flip only when many bubbles appear on the surface and the edges look dry and set. Cook the second side until golden brown.
  8. Drain and Serve: Transfer cooked Oladi to a plate lined with paper towels to drain excess oil. Serve immediately, perhaps with sour cream or honey.