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Fluffy pancakes on yeast and milk

Fluffy Yeast-Raised Pancakes with Milk (Oladyi)

Tasty and irresistible — simple and so good! These fluffy yeast-raised pancakes come out far better than the baking-soda version, and they're just as easy to make. You'll only need a little extra time to let the batter rise. Serve them with any sauce, jam, or sour cream.

Julia M.

Recipe author

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Composition / ingredients

Servings:

Milk

350

Dry yeast

Sugar

Salt

0.3

Flour

Vegetable oil

Egg

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 7 g

Fats 11 % 5 g

Carbohydrates 74 % 34 g

210 kcal

GI: 9 / 0 / 91

Cooking method

Step 1:

How do you make fluffy yeast-raised pancakes with milk? Gather your ingredients. Sift the flour ahead of time to aerate it. Any fat content of milk works.
Step 2:

Warm the milk until it's just warm to the touch and pour it into the bowl you'll mix the batter in. Add the sugar and dry yeast to the milk.
Step 3:

Stir in about a third of the flour. You'll have a thin, pourable base.
Step 4:

Leave the bowl in a warm spot for 10–15 minutes. The yeast will get to work and bubbles will start forming on the surface.
Step 5:

Once the sponge is active and bubbly, add the salt, pour in the vegetable oil, and crack in one egg. Mix everything together — a whisk works well here.
Step 6:

Gradually add the rest of the sifted flour, mixing as you go. Let the consistency be your guide. Don't weigh the batter down with too much flour, but a batter that's too thin won't give you fluffy pancakes either. The finished batter should be fairly thick — about the texture of heavy sour cream.
Step 7:

Cover the bowl with a towel and leave it in a warm place for 20–40 minutes. The batter will rise nicely. Once it has, don't stir it back down.
Step 8:

Pour a little vegetable oil into a hot skillet and spoon on the batter. Cook the pancakes over low heat for about a minute per side, until golden.
Step 9:

Set the pancakes on a paper towel to blot off any excess oil. These hearty, fragrant, delicious pancakes are wonderful with jam or sour cream. Enjoy!

Always wash your eggs before using them — even a shell that looks clean can carry harmful bacteria. A food-safe wash and a small brush work best.
Here's an easy way to tell if the oil is hot enough: dip a wooden spoon into it. If bubbles gather around it, you're ready to start frying.
The right pan matters — the wrong skillet can spoil even a great recipe, so pick one suited to the dish.
A note on yeast: if you swap dry yeast for fresh (cake) yeast, adjust the amount and dissolve it in warm liquid, and remember that active dry and instant yeast behave a little differently.