Oladi Breakfast Recipe


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
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
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.

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