Hey there, friends! Do you ever have those recipes that instantly transport you back to your childhood? Well, let me tell you, for me, it’s the scent of Polish Apple Pancakes – “Racuchy z Jabłkami” prepared by Babcia. They are somehow similar to American Pancakes, but let me assure you, they are so much better! So, without further ado, don’t wait and check out this easy pancakes recipe straight from Poland!
Check out my other recipes for Traditional Polish dishes: Polish Żurek – Sour Rye Soup, Lazanki – Polish Pasta, Polish Gołąbki: Stuffed Cabbage Rolls, Bigos Królewski – Polish Hunter’s Stew,
- Quick Prep: Ready in minutes.
- Common Ingredients: No special shopping needed.
- Versatile: Easily adjust to taste or diet.
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Racuchy: Poland’s Fruit Pancake Pride
A Staple of Polish Breakfasts and Beyond
Racuchy, which is a traditional Polish version of pancakes, are not only deeply cherished by Poles but have also become increasingly popular around the globe. These fluffy treats, over time, have been a staple at Polish breakfast tables for generations, perfectly capturing the essence of home-cooked comfort. Growing up, my Babcia would often prepare them, either as a dessert or as a delightful snack. This delicious kid-friendly pancake recipe has stuck with my for my life.
The Essence of Racuchy – What makes them so fluffy?
At its core, Racuchy is crafted from simple ingredients. However, what truly sets them apart from traditional pancakes is the unique egg creaming technique. By employing this method, it allows for maximum air incorporation, ultimately leading to a lighter texture and enhanced crunchiness.
Variations of Racuchy Pancakes Across Poland
As you journey through Poland, you’ll quickly discover that Racuchy varies from one region to another. In some areas, they might infuse it with flavors like cinnamon or vanilla, while in others, they incorporate fruits such as blueberries or raspberries. This adaptability of Racuchy not only underscores its longstanding appeal but also showcases the rich culinary diversity of the country. So, I strongly urge you to delve into and explore its numerous variations!
Step-by-Step Guide to Polish Pancake Perfection:
Polish Apple Pancakes (Racuchy z Jablkami)
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Equipment:
- 1 Hybrid Non Stick Frying Pan Prepare Healthier meal by using less oil for frying.
- 1 Bowl
Ingredients:
- 2 Apples - (medium size)
- 1 Egg
- 3 tbsp Granulated Sugar - (Caster Sugar)
- 1 tsp Baking Powder
- 1½ cups Plain Flour - (185g)
- ½ cup Milk - (125ml)
- ½ Lemon (Juice Only) - (omit if apples are very sour)
- 1 tsp Vanilla Extract
- 3 tbsp Canola Oil - for frying
- 2 tbsp Icing Sugar for dusting
Instructions:
- In a bowl, mix the diced apples with the juice of half a lemon. Set aside until later. Skip the lemon juice if the apples are already sour enough.
- In a separate mixing bowl, whisk 1 egg and 3 tbsp of sugar until pale yellow, which should take around 2 minutes.
- Add 1 tsp of baking powder, 1 tsp of vanilla extract, all-purpose flour, and milk. Whisk the mixture until it's smooth and free of lumps. If the batter seems too thick, add 20ml more milk. Keep in mind that higher protein flour absorbs more liquid.
- Heat a frying pan over medium heat with 1 tbsp of oil. Add 2 tbsp of pancake mix to the pan, and spread it slightly into the desired shape. Fry the pancake on each side for around 2 minutes. If the pancake browns too quickly, turn down the heat.
- Once the pancake is cooked, dust it with icing sugar, and enjoy your delicious Polish apple pancake (Racuchy z Jabłkami) Smacznego!
Recipe Video:
Notes:
- Substituting Baking Soda for Baking Powder in Pancake Preparation: For 1 teaspoon of baking powder, use 1/4 teaspoon of baking soda and ensure the recipe contains an acid, like lemon juice, to balance and activate the baking soda.
- For a gluten-free Pancake version: Substitute all-purpose flour with a gluten-free flour blend. If you’re looking for a nuttier flavour, consider using almond or coconut flour, but adjust the liquid content accordingly.
- Milk Substitutes in Pancakes: Lactose-intolerant individuals can replace regular milk with almond, soy, oat, or coconut milk.
Nutrition:
Twists on Tradition: Racuchy Variations
- Blueberry Racuchy – Instead of apples, add 1 cup of fresh blueberries to the batter. You can also sprinkle some extra blueberries on top of your pancakes before serving.
- Cinnamon Racuchy – Add 1 tsp of ground cinnamon to the batter for a warm and cozy flavour.
- Chocolate Chip Racuchy – Add 1/4 cup of chocolate chips to the batter for a sweet and indulgent treat. For an extra treat, consider topping the pancakes with melted chocolate or a dollop of whipped cream.
- Lemon Poppy Seed Racuchy – Add 1 tbsp of poppy seeds and the zest of 1 lemon to the batter for a fresh and tangy flavour. You can also serve the pancakes with a drizzle of lemon juice and some honey.
- Nutty Racuchy – Add 1/2 cup of chopped walnuts or pecans to the batter for a crunchy and nutty flavour. You can also serve the pancakes with some maple syrup or honey on top.
FAQ for the recipe:
- Can I make the batter in advance and store it in the fridge? It’s best to make the batter fresh and use it right away for the best results. However, you can make the batter ahead of time and store it in the fridge for up to 24 hours. Just make sure to give it a good stir before using it, as the batter may separate and thicken as it sits.
- Do I need a hand mixer to make the pancakes batter? No, you can use a hand whisk to mix the ingredients together. While a hand mixer can make the job easier and faster (especially creaming the eggs) a whisk will work just fine.
From the Chef
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