How to make Gluten Free Russian Pancakes (Oladushki) | Oladushki Recipe

Hi guys, I'm back and today we're going to be making gluten-free oladyzhki with raspberries. These are fluffy buttermilk pancakes, which are so delicious, very crispy on the outside, very fluffy inside, topped with homemade raspberry jam, which I will show you how to make in this video as well, that contains only two ingredients. This recipe is very simple, very delicious, and it's gluten-free. What can be better? I really hope you enjoy this recipe. get started. First off we're gonna make our delicious raspberry jam. So add your frozen raspberries into a pot and then add sugar and we're gonna cook this on a medium heat. Mix all your berries with sugar together so it starts to melt faster. You really want to make sure that your sugar has dissolved and melted. Cook this on a medium heat and once it starts bubbling you want add one teaspoon of cornstarch and then mix everything together. When mixing, try not to break the chunks of raspberries as the jam starts to kind of fall apart and it becomes very very fine. But I do have a little trick for you here. So once your jam has thickened, you can add just a handful of frozen berries and just mix them through for a couple of minutes and they will cook. And that's how you make your homemade jam with a couple of ingredients. That just is fresh and delicious. To make oladyzhki we're going to add egg, sugar, vanilla extract, a little bit of salt and mix everything together in a bowl. You don't have to mix this for long, just enough to mix all the ingredients together. You then want to add your kefir or buttermilk a little bit at a time. So keep adding it in little stages, mixing it through, making sure it's all incorporated and then adding the rest of your buttermilk until your mixture is completely mixed through. Once you're done that you want to add your gluten-free flour and I like to add two tablespoons at a time to make sure there are no lumps. Keep mixing through and another tip I want to give you is that it's really important to have all your ingredients at room temperature. your eggs and your buttermilk should be at room temperature. Keep adding flour until you finish up with your gluten-free flour and I'm using self-raising gluten-free flour so make sure you use that and then keep mixing until you have no lumps. Now you want to add your bicarbonated soda and mix everything together one more time. The mixture will start to bubble up and that is completely normal. Next I'm going to add a little bit of oil into the pan and what you want to do you want to make sure the pan is nice and hot before adding any buttermilk pancakes inside because we really want to create that beautiful crust on top. Now another tip I want to give you is to make sure you oil your spoon so put that into your oil or pour oil over your spoon and then take the mixture from the side this way you're not going to disturb the bubbles and the pancakes will be nice and fluffy you want to add one tablespoon at a time as they do expand and they grow a bit bigger and try and space them out otherwise they will glue together but that even if that happens don't worry about it that's completely normal so add them inside on a high heat and then you want to lower your heat straight away you want to cook them for some time i would say a couple of minutes until you start to see it's golden brown around the edges and the main tip I want to give you when they're ready is when they have a lot of bubbles on top. When they have a lot of bubbles that means they're ready to be flipped. So you want to flip the pancakes onto the other side and cook them for a couple of more minutes. They will cook a lot faster on the other side because they're practically cooked. Once they're ready you can drain them on a paper towel if you want to get rid of any excess oil or you can serve them straight away. I absolutely love buttermilk pancakes, oladyzhki. To plate up your oladyzhki, you can place them as a stack on a plate like I'm doing here and then top it up with your homemade raspberry jam, some icing sugar and some crushed nuts or cookies. They are so fluffy. When you cut inside, you can see how fluffy and gentle they are inside crispy on the outside and just taste absolutely amazing the best part that they're also gluten-free which makes them taste even better i absolutely love them i really hope you make these and let me know