Polish Apple Pancakes (Racuchy z Jablkami)

Thick, soft Polish apple pancakes with sweet apple diced right through them, fried in a little oil and dusted with icing sugar. No yeast and no proving, so they are on the table in about twenty minutes.

Prep Time10

Cook Time20

Total Time30

Servings: servings

Calories: 230kcal

Author: Chef Łukasz Babral

Equipment:

1 Hybrid Non Stick Frying Pan Prepare Healthier meal by using less oil for frying.
1 Bowl
1 Hand Mixer
1 Pancake Spatula

Ingredients:

2 Apples - (medium size, small dice or grated)
1 Large Egg
3 tbsp White Sugar - (Caster Sugar)
1 tsp Baking Powder
185 g Plain Flour
125 ml Milk - at room temperature, not straight from the fridge
½ Lemon (Juice Only) - (omit if apples are very sour)
1 tsp Vanilla Extract
3 tbsp Veg 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, the plain flour and the 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.
Fold in the diced apples and mix them into the batter. (Alternatively you can grate them instead for different texture)
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 pancakes are cooked, dust them with icing sugar, and enjoy your delicious Polish apple pancake (Racuchy z Jabłkami) Smacznego!

Notes:

Substituting bicarbonate of soda for baking powder: for 1 teaspoon of baking powder, use 1/4 teaspoon of bicarb and keep the lemon juice in, because bicarb needs that acid to react. Skip the lemon and you will taste the soda.
Gluten-free: swap the plain flour for a plain gluten-free blend. It works straight across, and several cooks report it comes out lighter than the wheat version.
Dairy-free: oat or coconut milk both work. Add the liquid gradually rather than all at once, as plant milks vary and the batter needs to stay thick enough to spoon.
Makes about 12 pancakes. Best straight from the pan. They keep in the fridge for 2 to 3 days and freeze for up to 3 months, layered with baking paper. Reheat in a dry or barely oiled pan for a minute a side rather than the microwave, and the edges crisp up again.

Nutrition: