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Sour pancakes with fluffy yeast

Fluffy Yeast-Raised Fritters (Oladyi)

Quick, airy, simple, and so good! These fluffy yeast-raised fritters are perfect for a family breakfast or afternoon snack. Serve them with dulce de leche, jam, or just a dusting of powdered sugar. Easy to make!

Natalia Tsybulskaya

Recipe author

Composition / ingredients

Servings:

Milk

250

Dry yeast

Sugar

Salt

Flour

260

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 7 g

Fats 25 % 14 g

Carbohydrates 62 % 34 g

286 kcal

GI: 6 / 0 / 94

Cooking method

Cooking time: 30 min

Step 1:

How do you make fluffy yeast-raised fritters? Gather your ingredients. For this kind of baking, it's important that everything be at the same room temperature, so take the milk out of the fridge ahead of time or warm it up. Use whole milk — it makes the fritters more satisfying. I'm using all-purpose wheat flour.
Step 2:

Mix the dry ingredients. Be sure to sift the flour — the finished fritters will come out airier. You may need a little more or less flour, so go by the consistency of the batter. Add the sugar to the flour. You can use cane or coconut sugar for a caramel or coconut note. If you're making these for kids, add a teaspoon of vanilla sugar or a little vanilla — they'll smell wonderful!
Step 3:

Add the dry yeast. You can use fresh yeast instead if you like — in that case use 18 g of fresh yeast, first dissolving it in warm milk.
Step 4:

Add a little salt.
Step 5:

Add the milk to the dry mixture.
Step 6:

Mix until smooth. The batter should have the consistency of thick sour cream. Let it rest for 15 minutes.
Step 7:

Add 1 tablespoon of vegetable oil, saving the rest for greasing the pan.
Step 8:

Get out the pan you'll fry in. A cast-iron skillet is best, but ceramic or nonstick works too. Heat the oil well in the pan. Since we're frying in it, use refined oil so it doesn't burn. Spoon in a little batter and fry the fritters over low heat, about 5 minutes per side.
Step 9:

For crispier fritters, add more oil to the pan. For a lighter version, just brush the pan with a little oil using a silicone brush. The fritters are delicious both hot and cold. Enjoy!

Be ready to use a bit more or less flour than the recipe calls for. Go by the consistency of the batter rather than the exact amount.
The liquid you dissolve the yeast in should feel pleasantly warm to the touch, no hotter than about 105°F (40°C). Why does this matter? Yeast activates nicely in a warm environment, dies in a hot one, and simply won't work in a cold one. To avoid surprises, test the yeast before mixing it with everything else. Pour a little warm milk into a bowl and stir in the yeast. Cover the bowl with a kitchen towel and set it in a warm, draft-free spot for 10–15 minutes. A foamy yeast cap should form on the surface. If it doesn't, fermentation hasn't started (the yeast is expired or dead), and you'll need fresh yeast — otherwise the batter won't rise.
Use an oil with a high smoke point for frying. 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. Unrefined oils, with rare exceptions, have a low smoke point, since they're full of unfiltered particles that burn quickly. Refined oils stand up to heat better and have a higher smoke point. If you're cooking in the oven, in a skillet, or on the grill, reach for an oil with a high smoke point — the most common choices are refined sunflower, olive, and grapeseed oil.