Crispy, fluffy, full of flavor – this isn’t your regular pancake. Oladi can be described
as the Flapjack’s older, more sophisticated sibling. This pancake is made with
yeast, which gives it a fluffy and bready texture, and gives it a different flavor.
Pancakes can be cloyingly sweet because they absorb syrup when poured on them,
but Oladi doesn’t soak up much liquid as it isn’t as cakey as American pancakes.
This breakfast dish is traditionally served with sour cream, jam, and fresh berries,
but you can serve this in any way that you want.
Serving Size: 4
Prep Time: 40 minutes
Cook Time: 15 minutes
•3 ½ cups all-purpose flour
•½ Tbsp. active dry yeast
•4 Tbsp. sugar
•¼ tsp salt
•4 Tbsp. vegetable oil, extra for pan frying
•2 cups warm milk
•2 eggs, beaten
1.In a large mixing bowl, combine the flour, yeast, and milk until it forms a
sticky dough. Cover this with a small towel or cling wrap. Set aside and let
rise. Once the dough is doubled in size, add in the eggs, sugar, salt, and
oil. Mix with a wooden spoon until you achieve a smooth consistency.
Cover again and set aside to rise.
2.Heat your vegetable oil in a non-stick pan over medium heat. Once the
dough is doubled in size again, carefully scoop the dough and add it to
the pan, making sure not to deflate it too much.
3.Tip: This batter is extremely sticky. Fill a bowl with boiling hot water and
dunk your spoon in and thoroughly clean it before scooping more dough.
4.Cook the Oladi until they are golden on both sides. Blot excess oil with
paper towels and serve hot with sour cream, berry compote, or fruit.