Oladyi - are small thick pancakes or fritters common in Russian, Ukrainian and Belarusian cuisines. The batter for oladyi is made from wheat or (nowadays more rarely) buckwheat flour, eggs, milk, salt and sugar with yeast or baking soda. The batter may also be based on kefir, soured milk or yoghurt It may contain various additions, such as apple or raisins.
Oladyi are usually served with smetana (sour cream), as well as with sweet toppings such as varenye, jam, powidl, honey etc. Savoury versions may be served with caviar, similarly to blini.
Generally, the term oladyi in Eastern Slavic cuisines may also denote fritters made with other ingredients, e.g. potato pancakes, carrot fritters, bean pancakes, rice pancakes, summer squash fritters, etc. Syrniki may also be considered a type of oladyi.
The Old East Slavic word oladya as a proper noun is first attested in 1470. As a dish it is first mentioned in Domostroy, the 16th-century Russian book of household rules, instructions and advice. The word derives from Ancient Greek ἐλάδιον, diminutive of ἔλαιον, "olive oil", "oily substance".
The word latke denoting potato pancakes in Jewish cuisine is derived from oladka
