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Pancakes without yeast in milk are fluffy

Fluffy Yeast-Free Milk Pancakes (Oladyi)

One of my go-to everyday snacks! These fluffy milk pancakes are a great choice for a tasty, filling family breakfast. And you don't always need yeast to get them nice and puffy — let me show you how to make them without it. (Oladyi are small, thick pancakes, closer to American silver-dollar pancakes than to thin crêpes.)

Julia M.

Recipe author

Pancakes without yeast in milk are fluffy

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Composition / ingredients

Servings:

Milk

200

Egg

Sugar

Flour

Baking soda

0.25

Vegetable oil

Salt (a pinch)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 12 % 6 g

Fats 26 % 13 g

Carbohydrates 62 % 31 g

265 kcal

GI: 6 / 0 / 94

Cooking method

Cooking time: 20 min

Step 1:

Gather all the ingredients on the list. Ideally everything should be at room temperature — that helps the pancakes rise well. Milk of any fat content works; if you're using fresh farm milk, thin it with a little water. A large egg is perfect, but if yours is small, use two. Sift the flour to aerate it — that's what makes the pancakes fluffier.
Step 2:

Use a deep bowl for the batter so it doesn't splatter. Crack in the egg and add the sugar.
Step 3:

Then add the milk and a pinch of salt. Whisk everything together briefly.
Step 4:

Gradually add the sifted flour and baking soda, mixing as you go to form the batter.
Step 5:

A hand mixer speeds things up. Stir the flour in with a whisk first so it blends into the liquid — if you start beating the moment you add the flour, it'll fly everywhere.
Step 6:

The finished batter should be smooth, with no lumps of flour. It should be quite thick — about the consistency of thick sour cream. If it's too runny, you won't get fluffy pancakes; the batter will just spread across the pan into thin discs.
Step 7:

Use whatever skillet you're most comfortable with. Heat it until hot and pour in a little vegetable oil. Spoon in small portions of batter, spacing them apart — the pancakes shouldn't touch, or they'll be hard to flip. Cook them over low heat so the batter bakes through and the pancakes puff up nice and fluffy.
Step 8:

Fry the pancakes for 1–2 minutes per side, until they turn an appetizing golden color.
Step 9:

Transfer the finished pancakes to a paper-towel-lined plate to blot off the excess oil.
Step 10:

Serve the pancakes with sour cream, jam, or sweetened condensed milk. Enjoy!