Savory Rye Oladky Pancakes with Salmon Roe Dip

This dishis an homage to my childhood favorite oladky pancakes that my mom often made for breakfast—thick, fluffy, and perfectly golden brown. An absolute culinary perfection. She always served them with a dollop of luscious, incredibly rich sour cream she brought from the local bazaar (Ukrainian farmers’ market). Unlike mom’s sweet oladky, mine are more on a savory side and are a little bit more contemporary, with rather unusual flour blend. I used a mix of all-purpose, dark rye, and whole wheat flours to make the flavor and texture more interesting. I think it worked out amazingly well. Especially when served with salmon roe and sour cream dip.

Serves 4 to 6

INGREDIENTS

For the Oladky:

• 7 oz whole milk plain yogurt

• 1 large egg

• 2 teaspoons granulated sugar

• 3/4 teaspoon kosher salt

• 1/2 teaspoon baking soda

• 1/2 cup all-purpose flour

• 3 tablespoons dark rye flour

• 2 tablespoons whole wheat flour

• 1/4 cup sunflower or vegetable oil for frying

For the Sour Cream Roe Dip:

• 1 cup full-fat organic sour cream

• 2 tablespoons cured salmon or trout roe

• 2 tablespoons chopped fresh dill

• 1 tablespoon chopped fresh chives

• 1/2 tablespoon finely chopped shallots

• 1/2 small garlic clove, minced

• Salt to taste

• Ground white pepper to taste (optional)

INSTRUCTIONS

Begin by whisking together the yogurt, egg, granulated sugar, kosher salt, and baking soda in a medium bowl until smooth. Gradually incorporate the all-purpose flour, dark rye flour, and whole wheat flour, mixing until a thick batter forms. Cover the bowl with plastic wrap and let the batter rest for 15 minutes.

While the batter rests, prepare the sour cream dip by mixing the sour cream, salmon or trout roe, chopped dill, chives, shallots, and minced garlic in a small bowl. Season with salt and ground white pepper to your liking, then cover and refrigerate until ready to serve.

Heat 1/4 cup of oil in a large frying pan over medium-high heat. Once hot, reduce the heat to medium-low and spoon about 2 tablespoons of batter for each oladky into the pan. Cook until the bottom is crispy and golden brown, and the top is set, typically taking 2 to 3 minutes. Flip each oladky and cook for another 2 to 3 minutes until the other side is also golden and crispy. Transfer the cooked oladky to a plate lined with paper towels to drain excess oil. Continue with the remaining batter until all oladky are cooked.

Serve the oladky warm, accompanied by the chilled sour cream dip, perfect for a delicious snack or meal.