Polish Apple Pancakes (Racuchy z Jablkami)
These classic Polish apple pancakes are a very popular food in Poland and are made with a yeasted batter loaded with fresh apples.
Servings: 3
Ingredients
- 120 g all-purpose flour
- 1/2 tsp instant yeast or active dry yeast*
- A pinch of salt
- 1 large egg at room temperature
- 1 tbsp sugar
- 100 ml milk warm
- 100 ml yogurt at room temperature
- 1 apple peeled and finely chopped
- 1/4 apple peeled and grated
- Oil for cooking as needed
- Icing or Confectioner’s sugar for dusting
Instructions
Preparation
- Activate your yeast if you use active dry yeast-In a small bowl, mix the yeast with 1 teaspoon sugar and 50ml warm milk and then cover with towel and leave aside until it will begin to froth for about 10 minutes in a warm place.
Make the Batter
- In a large bowl combine the flour with sugar and salt. Add yeast (if you use instant yeast) and mix well.
- In a separate bowl, whisk the egg and milk together.
- Now, your dry and wet mixtures are ready. Pour the wet mixture into the dry. If you use dry active yeast, it is time to add your yeast mixture after activating it. Mix just until the flour mixture is moistened with a wire whisk. DO NOT overmix.
- Your batter is ready now and it will be thick. Cover and place it in a warm place to rise for about 30 minutes or so.
Prepare the Apples
- When you are ready to cook your pancakes, peel, core, and dice the apple. I also used a few tablespoons of grated apples, but it’s optional. I usually squeeze lemon juice on chopped and grated apples to prevent browning and it adds a nice tangy flavor too.
- Stir in chopped and grated apples into the fermented batter. Rest for another 10 minutes.
Cook the Pancakes
- Heat a large pan or electric griddle over medium with a generous amount of oil or butter.
- Drop the batter and spread it out using the back of the spoon in the form of a pancake into your desired size. Cook for 2-3 minutes until the bottom is nicely browned and the top is starting to dry out.
- Flip the pancakes and cook on the second side for about 1 minute or so, until golden. If you like to make crispy pancakes, fry them until the edges are crispy adding more oil or butter.
- Remove the pancakes from the pan. Repeat the process with the remaining dough, adding more oil/butter as necessary.
- Best served straight from the pan while still warm. They taste great with powdered sugar, but also with cinnamon sugar or vanilla sugar.I love to serve them with some Greek yogurt and apple jam.