Happy Place

Today is the last day of Maslenitsa, Slavic pancakes week that comes before Lent starts. Maslenitsa can be loosely translated as Butter Week (from the word “maslo” – butter). Maslenitsa is known for its seven days of festivities, ushering in the arrival of Spring, and gluttony, as it’s the last week that Orthodox Christians can eat dairy before Lent. Each day of the festival involves eating crepes and pancakes with lots of butter and indulgent toppings, consuming  sweet drinks and enjoying many festive activities. Slavic crepes, called “blini”, symbolise the sun and its warmth of the upcoming spring season. You’re encouraged to eat as many of them as possible during Maslenitsa since the seven days of festivities are followed by seven somber weeks of the Great Lent.

The last day of Maslenitsa is Forgiveness Sunday, a day when Slavic people ask for forgiveness for whatever intentional or unintentional actions they’ve committed that may have hurt others. The last day also brings burning of the Maslenitsa mascot, a straw doll dressed in a female costume with a pancake in her hand. This practice is the iconic symbol of the festival and the imminent end of winter. In pagan times instead of an effigy, a real person would be burnt and his ashes would be scattered in fields to assure rich crops. Thankfully, this horrible tradition was banned in the 17th century.

Maslenitsa is always a happy time that you spend with your family and loved ones, enjoying rich foods, sweet alcoholic drinks, dancing and snow sledding. We haven’t had (luckily!) much snow and frost in New York this winter so snow sledding was not on the menu, but food and drinks always are. And we substituted dancing for walking along the ocean. That brings a lot of happiness too, plus a bit of a workout. My parents live right along the beach line so the ocean is literally outside their windows. Afina loves loves loves running on the beach. That’s her happy place where she feels carefree and playful. She wants to be on the beach any time of the day or season. We freeze our butts and cheeks off in the winter wind sometimes but indulge her in letting her run free.

At least gorging on food and drinks doesn’t feel unjustified after a winter beach walk workout!

Where is your happy place that you always want to go to? Is it a physical location or an emotional place in your heart that brings you warmth, safety and happiness? Us, humans, are desperately trying to feel freedom and joy in everyday life, where dogs carry that inside their hearts and find playfulness in ordinary places.

Be more like dogs!

 

What’s Cooking This Week 

Since it’s Pancakes Week, we’re making pancakes of course. There are many different versions of this breakfast staple. Slavic pancakes, “oladushki” or “olad’i”, are typically made with buttermilk or liquid whey, are often a bit thicker (yet still very fluffy) than American pancakes and are fried in butter or oil. Sometimes they’re made with yeast batter. You can find such recipe on my Breakfast page. Today’s recipe is using both buttermilk and milk (I used thick coconut yogurt and coconut milk to make it dairy free). I’m also using an extra step of whipping egg whites separately to yield a very airy batter, but you can skip this step and mix in whole eggs. Adding poppyseed is traditional in Slavic baking so I added some in my pancakes too. Poppyseeds are full of protein and beneficial nutrients, plus it adds a slightly nutty flavor and a nice crunch in every bite.

Gluten Free Ukrainian Oladushki with Poppyseeds 

This is a simple recipe, using kitchen staples that you already have at home. You can use either buttermilk or yogurt, regular or dairy free, and your milk of choice. Whipping egg whites is optional but it does produce a very airy batter.

Start with separating egg whites to whip it in a standing mixer. Use a clean bowl and a round whipping mixer attachment. Whip on high for about 4-5 minutes until stiff peaks form. Set it aside.

Combine egg yolk with sugar and beat to combine.

Add buttermilk, milk and vanilla, beat to combine.

Mix sifted flour with baking powder and salt, then gradually incorporate with wet ingredients.

Add poppyseeds and mix to combine.

Using a spatula, carefully fold whipped egg whites with the rest of the batter. Batter will be light and airy.

Heat up a frying pan and spread 1-2 Tbsp of oil.

Carefully drop spoonfuls of batter into oil and fry for about 30-40 seconds on each side, flip and fry on the other side too. Add more oil if necessary.

Keep cooked pancakes in a warm place or covered with a towel while you continue frying.

Oladushki are better consumed right away while they’re still warm.

They taste the best with fruit jam and sour cream or yogurt.

You can also add any berries or just eat them plain.

Serve alongside your favorite tea or coffee. And don’t forget to share with your family and friends!