|Unfortunately, in the cooking process, I used the last|
of the sour cream. These are nice alongside powdered
sugar in a pinch.
This is a recipe for alladishki. The alladushki are rather sweet on their own, and are best when served with sour cream, orange marmalade, or anything else with a sour note present.
While cooking, I used sour cream, although you can easily substitute strained yoghurt for it.
♕210g / 1.5 cup white flour
♕60g / 0.3 cup rye flour
♕50g / 0.25 cup sugar
♕8g / 2 tsp baking soda
♕1g / 0.5 tsp cinnamon
♕2g / 1 tsp orange zest (dry)
♕130g / 0.5 cup sour cream
♕45g / 2 Tbsp honey
♕200g / 1 cup milk
♕Oil or butter, for cooking
♕2 or 4 bananas
note: if you want the bananas to be on both sides of the alladushki, use 4.
♕Slice bananas into 1cm / 0.5 inch rounds.
♕Combine dry ingredients, mix well.
♕In a separate bowl, combine wet ingredients, except for the banana and mix well.
♕Heat a pan to medium-low temperature, and warm up oil.
♕Once the pan is hot, mix all of your wet and dry ingredients together.
♕Pour a large spoonful of batter onto the pan.
note: if you used 4 bananas, before pouring the batter, place 3-4 rounds onto the pan and put the batter on top of those.
♕Place 3-4 rounds of banana on the wet batter facing towards you.
♕Let sit until edges are just slightly browned, around three minutes, making sure not to burn the alladushki.
♕Flip alladushki over with a spatula and cook their other side for a bit shorter time, a little less than two minutes.
♕Cook all of the batter as such.
♕Serve hot or cold-- these keep well in the fridge,
in an airtight container.