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Gluten-free Russian pancakes with rose petals and kefir
Perfect for a festive brunch, my oladushki are gluten-free Russian pancakes with rose petals and kefir that are a beautiful treat that is unique and simple, to boot. Whip one up this weekend to surprise your favourite people!
Servings 6 people
Ingredients
Rose sugar:
- ¼ cup edible rose petals
- 1 kg sugar
Gluten-free Russian pancakes with rose petals and kefir:
- 1 large egg room temperature
- 2 TBs rose sugar
- ½ teaspoon salt
- 2 cups (½ litre) kefir room temperature
- 2.5 cups (250 g) gluten-free flour mix I make my own in the following ratio: 20% brown rice flour, 20% sorghum flour, 30% sweet rice flour, 30% arrowroot or potato or corn starch
- ½ teaspoon baking soda
- Vegetable oil for frying
- Additional kefir for serving
- Additional edible rose petals for serving
Instructions
To prepare rose sugar:
- Combine rose petals and sugar in a large jar. Stir well to combine. Let sit in a dark place for at least 24 hours and preferably a week, allowing the flavours to combine. The sugar will keep for months in a tightly sealed jar in a dark, cool place.
To prepare the gluten-free Russian pancakes:
- In a large bowl, whisk the egg with the sugar and salt. It is not necessary to whip vigorously, just stir so that the sugar and salt dissolve in the egg.
- Whisking constantly, gradually add the room-temperature kefir to the egg mixture.
- Working gradually and whisking constantly, add gluten-free flour to liquid mixture, 2 TBs at a time. Whisk well to combine after each addition.
- Once all the flour has been fully incorporated into the batter and there are no lumps, add the soda. If you are adding any additions - berries, raisins or additional rose petals - do so now, as you will not be able to mix the batter later.
- Stir batter once to incorporate the soda and let gluten-free Russian pancake batter rest for 15 minutes - this will give the kefir and soda time to activate. When the batter is ready to continue, you will see little bubbles appear on the surface.
- Preheat a large pan or skillet to medium-high heat. Add 2 TBs of vegetable oil, and lower heat to medium.
- Dip a tablespoon into vegetable oil. Working from the sides of the bowl rather than from the center, remove 1 heaping tablespoon of batter, trying not to disturb the rest of the dough. Transfer it neatly to the pan and fry over medium heat until bubbles appear (about 2 minutes). Repeat until pan is full. With a spatula, flip pancakes and fry on the other side for about a minute. Continue frying until batter runs out, adding 1 TB of oil to the pan on every second batch.
- Serve gluten-free Russian pancakes immediately with additional kefir and rose petals.