Racuchy z jabłkami

Racuchy z jabłkami are soft, pillowy yeast pancakes studded with tender apple and fried until golden. Lightly sweet and fragrant with vanilla, they are best eaten warm under a snowy dusting of powdered sugar.

Nutrition · per serving

457kcal

12.8gProtein

65.2gCarbs

16.2gFat

3.8gFiber

2 servings

Ingredients

10 items

Ciasto drożdżowe

plain flour160 g

instant yeast5 g

caster sugar20 g

vanilla sugar8 g

fine salt1 pinch

whole milk, lukewarm140 ml

egg1 large

apple180 g, peeled, cored, and cut into small thin slices

Do smażenia i podania

neutral oil25 ml

powdered sugar10 g

Tips

•Cut the apple into thin, small pieces rather than large chunks so the pancakes cook through quickly within the 30-minute schedule.
•Keep the heat moderate: racuchy are thicker than standard pancakes, so overly high heat can burn the outside before the inside sets.
•If you want them even fluffier and have extra time, let the batter rest 20 to 25 minutes instead of 10.
•These are excellent with a spoonful of sour cream, jam, or cinnamon sugar, though powdered sugar is the classic simple finish.

Steps

1
In a mixing bowl, whisk together the flour, instant yeast, caster sugar, vanilla sugar, and salt. In a second bowl or jug, beat the lukewarm milk with the egg, then pour it into the dry ingredients. Mix until you have a thick, smooth batter with no dry patches. It should be thicker than crêpe batter but loose enough to drop from a spoon; if needed, beat it for 1 minute to develop a little structure for fluffier racuchy.
160 g plain flour5 g instant yeast20 g caster sugar8 g vanilla sugar1 pinch fine salt140 ml whole milk, lukewarm1 large egg
2
Fold the sliced apple into the batter so the pieces are evenly coated. Set the bowl in a warm spot for 10 minutes to let the yeast start working; the batter should look slightly puffed, though it will not fully double in this short time.
180 g, peeled, cored, and cut into small thin slices apple
3
Heat a large non-stick frying pan over medium-low to medium heat and add half of the oil. When the oil is hot but not smoking, drop the batter into the pan in 4 small pancakes, about 2 generous tablespoons each. Do not flatten them too much; a little thickness helps them stay fluffy.
25 ml neutral oil
4
Fry the first batch for 2 to 3 minutes on the first side, until the bottoms are deep golden and small bubbles appear around the edges. Turn carefully and cook for 2 more minutes, lowering the heat if they brown too fast so the centers cook through. Transfer to a plate.
5
Add the remaining oil and cook the rest of the batter in the same way. The finished racuchy should be golden brown, lightly puffed, and spring back gently when pressed.
25 ml neutral oil
6
Serve warm, generously dusted with powdered sugar. For the best texture, serve immediately while the edges are lightly crisp and the centers are soft.
10 g powdered sugar

Origin & History

Racuchy are a traditional Polish home-style pancake, often made with yeast for a fluffy, airy texture. Apple-filled versions are especially popular in autumn and are a familiar treat in family kitchens, schools, and casual cafés across Poland.

polish apple pancakes vegetarian yeast breakfast pan-fried

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Steps

In a mixing bowl, whisk together the flour, instant yeast, caster sugar, vanilla sugar, and salt. In a second bowl or jug, beat the lukewarm milk with the egg, then pour it into the dry ingredients. Mix until you have a thick, smooth batter with no dry patches. It should be thicker than crêpe batter but loose enough to drop from a spoon; if needed, beat it for 1 minute to develop a little structure for fluffier racuchy.

160 g plain flour5 g instant yeast20 g caster sugar8 g vanilla sugar1 pinch fine salt140 ml whole milk, lukewarm1 large egg

Fold the sliced apple into the batter so the pieces are evenly coated. Set the bowl in a warm spot for 10 minutes to let the yeast start working; the batter should look slightly puffed, though it will not fully double in this short time.

180 g, peeled, cored, and cut into small thin slices apple

Heat a large non-stick frying pan over medium-low to medium heat and add half of the oil. When the oil is hot but not smoking, drop the batter into the pan in 4 small pancakes, about 2 generous tablespoons each. Do not flatten them too much; a little thickness helps them stay fluffy.

25 ml neutral oil

Fry the first batch for 2 to 3 minutes on the first side, until the bottoms are deep golden and small bubbles appear around the edges. Turn carefully and cook for 2 more minutes, lowering the heat if they brown too fast so the centers cook through. Transfer to a plate.

Add the remaining oil and cook the rest of the batter in the same way. The finished racuchy should be golden brown, lightly puffed, and spring back gently when pressed.

25 ml neutral oil

Serve warm, generously dusted with powdered sugar. For the best texture, serve immediately while the edges are lightly crisp and the centers are soft.

10 g powdered sugar