Racuchy z jabłkami

Ingredients

Instructions

1. 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.

2. 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.

3. 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.

4. 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. 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.

6. 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.

Nutrition per serving

Notes

• •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.

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