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Fluffy pancakes with sour milk without yeast

Fluffy Sour-Milk Pancakes (No Yeast)

Fluffy, tender pancakes, hot off the pan... These oladyi are more like soft little rolls. A lot of people assume you need yeast to get them this fluffy, but you don't. What makes the finished pancakes so airy is the reaction between baking soda and sour milk. Give it a try — you'll love them!

Julia M.

Recipe author

Fluffy pancakes with sour milk without yeast

Composition / ingredients

Servings:

Egg

Sugar

Flour

Sour milk

Baking soda

0.25

Salt

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 6 g

Fats 24 % 11 g

Carbohydrates 62 % 28 g

243 kcal

GI: 7 / 0 / 93

Cooking method

Cooking time: 15 min

Step 1:

In your mixing bowl, combine the egg with the salt and sugar. Whisk them together lightly.
Step 2:

Then add the sifted flour and the sour milk to the batter. Stir to combine. Be ready for the flour amount to vary from what's listed. Go by the batter consistency you're after, not by an exact measurement.
Step 3:

Finally, add a little baking soda to the batter and mix it in right away.
Step 4:

You can mix the batter with a hand mixer. It should be smooth and free of lumps. The finished batter should be thick.
Step 5:

Heat the skillet until hot and pour in a little vegetable oil. Spoon small dollops of batter onto the pan; it shouldn't spread much. Turn the heat down low and let the pancakes cook slowly so they can rise, almost like proofing. If the heat is too high, they'll brown quickly on the outside while the inside stays raw, and they'll collapse once you take them off the pan.
Step 6:

Cook the pancakes until they're a nice golden color on both sides. As the sour milk reacts with the baking soda, carbon dioxide forms in the batter and the pancakes puff up like little rolls.
Step 7:

Transfer the finished pancakes to a plate lined with paper towels to blot off the excess oil.
Step 8:

Serve the pancakes warm with tea, juice, or milk. Top them with condensed milk, honey, sour cream, or jam. Enjoy!

If you don't like oladyi, maybe you just haven't learned to make them right. For fluffy pancakes you'll need sour milk or kefir. If you've got some milk that's been sitting forgotten in the fridge, use this recipe instead of tossing it out. There are tons of pancake recipes out there, and everyone settles on the one that works best for them. Pancakes like these are cheap and budget-friendly — which only makes them more popular. They take very little time, so you can even whip them up for breakfast before work.
Be prepared to use a little more or less flour than the recipe calls for. Go by the batter consistency you're after rather than an exact amount. To avoid mistakes, read up on flour and its properties!
Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and form harmful compounds, including carcinogens. It's worth learning how to gauge frying temperature, which oils are best for frying, and which are better avoided altogether.
Whether you can swap baking powder for baking soda, how to add each so your baking comes out fluffy, how to avoid an unpleasant soda aftertaste, and much more — all worth reading up on when choosing between baking powder and baking soda.