Yes, yes, yes! When I lived in Moscow, there was a little oladushki (Russian pancake) place around the corner from my office. I probably had a meal there two or three times a week. Thicker and more dense than blini (the "other" Russian pancake), oladushki have a stick-to-your-ribs quality that make them perfect for any meal.
In the meantime, for those who have not experienced the glory of oladushki on a cold morning, this is my former mother in law's authentic recipe:
1 cup of whole wheat or buckwheat flour (add 1Tb of liquid if using buckwheat flour)
1/2 cup of unbleached all-purpose flour
1 1/2 cups of buttermilk or unflavored kefir
1 beaten egg
1/2 tsp baking soda
1/2 tsp salt
2 tsp sugar (less if making savory oladushki or substitute vanilla sugar if making as a base for a dessert)
Blend together the egg, salt and sugar and add buttermilk or kefir. Mix well. In a separate bowl sift or mix together flours and baking soda. Add the dry mixture to the liquid mixture and mix until smooth.
Heat a small quantity of oil in a frying pan and fry 3" oladushki in batches. Cook each side until golden brown and then flip.
For savory oladuski, serve with sour cream and smoked and salted meat or fish. For sweet oladushki, serve with butter or sour cream and honey or jam.
For truly decadent oladushki, serve with whipped cream and chocolate syrup or Nutella.
