Go Back

Gluten Free Ukrainian Oladushki with Poppyseeds

Light and airy gluten free Slavic pancakes with poppyseeds and dairy free option.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Breakfast
Cuisine gluten free, Russian/Ukrainian
Servings 12 3 inch pancakes

Equipment

  • 2 bowls
  • 1 standing mixer
  • 1 spatula
  • 1 frying pan

Ingredients
  

  • 1 Cup gf flour, sifted I used King Arthur Measure per Measure
  • 3/4 Cup buttermilk or yogurt regular or dairy free
  • 6 Tbsp milk regular or dairy free
  • 1 egg
  • 1 Tsp vanilla
  • 1/2 Tsp baking powder
  • Pinch salt
  • 2 Tbsp sugar
  • 2 Tbsp poppyseeds
  • 12-14 Tbsp oil for frying

Instructions
 

  • 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.
  • Serve with with fruit jam and sour cream or yogurt.

Notes

Keyword breakfast, gluten-free, natural, Oladushki, pancakes, Slavic cuisine, Ukrainian cuisine