Racuchy

Racuchy (Polish Apple Pancakes)

Racuchy are fluffy Polish yeasted pancakes studded with grated apple, traditionally enjoyed as a sweet treat for breakfast or as a light supper. They are lightly sweet with a soft, fritter-like interior and golden crust, often served dusted with powdered sugar.

Prep

15 min

Cook

15 min

Total

30 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •250 g (8 oz (about 2 cups)) all-purpose flour
• •250 ml (1 cup) whole milk, lukewarm
• •7 g (1 packet (about 2¼ tsp)) active dry yeast, or instant yeast; traditional recipes use fresh yeast
• •2 whole large eggs
• •2 tbsp granulated sugar
• •1 pinch salt
• •2 medium apples, tart variety such as Granny Smith or Antonówka, peeled, cored and grated
• •1 tsp vanilla sugar, or 1 tsp vanilla extract; optional but traditional
• •30 ml (2 tbsp) neutral oil or melted butter, for the batter, plus more for frying
• •30 g (¼ cup) powdered sugar, for dusting

Steps

1. 1 Warm the milk to about 38°C (100°F); it should feel lukewarm, not hot. Sprinkle in the yeast and 1 tsp of the sugar, stir gently, and let stand 5–8 minutes until foamy on top. (If using instant yeast, skip this proofing step and mix it directly into the flour.)
2. 2 In a large bowl, whisk the eggs with the remaining sugar and salt until pale. Pour in the activated yeast mixture and the lukewarm milk.
3. 3 Sift in the flour and add the vanilla sugar. Whisk to a smooth, lump-free batter roughly the consistency of thick cream. Stir in 2 tbsp oil or melted butter.
4. 4 Cover the bowl with a clean kitchen towel and let the batter rise in a warm spot for 30–40 minutes, until visibly puffed and bubbly on the surface.
5. 5 Meanwhile, peel, core and coarsely grate the apples. Just before frying, fold the grated apple (with any juices) gently into the risen batter — do not stir out the bubbles.
6. 6 Heat a heavy skillet over medium heat and add a thin layer of oil (about 1 tbsp per batch). The oil should shimmer but not smoke; a small drop of batter should sizzle immediately.
7. 7 Drop heaping tablespoons of batter into the pan, spacing them apart, and fry 2–3 minutes until the underside is deep golden and bubbles on top have set. Flip carefully and cook 1–2 minutes more on the second side until golden and cooked through.
8. 8 Transfer finished racuchy to a plate lined with paper towels. Keep warm in a low oven (90°C / 200°F) while you fry the remaining batter, adding a little more oil to the pan as needed.
9. 9 Dust generously with powdered sugar and serve warm, on their own or with a spoonful of sour cream, jam, or honey. Leftover racuchy can be reheated in a dry skillet.