Discover the ultimate comfort food with these authentic Polish Apple Pancakes, known as Racuchy z Jabłkami. This recipe guides you through creating irresistibly fluffy, golden-brown pancakes bursting with tender, cinnamon-kissed apple slices. Every bite is a delightful taste of a traditional Polish kitchen, perfect for a cozy breakfast, a sweet afternoon snack, or a delightful dessert. Get ready to make a dish your whole family will ask for again and again.
What Are Polish Apple Pancakes?
Polish Apple Pancakes, or racuchy, are a beloved traditional dish in Poland. Unlike typical American pancakes, these are often made with a yeast-leavened batter, which gives them a wonderfully light, airy, and slightly chewy texture, almost like a donut. They are filled with slices of apple that soften and sweeten as they cook. Traditionally served warm and dusted with powdered sugar, they represent the heart of Polish home cooking—simple, satisfying, and made with love.
Why You’ll Love This Authentic Racuchy Recipe
- Incredibly Fluffy Texture: The yeast in the batter creates a uniquely light and pillowy texture that sets these pancakes apart.
- Simple, Wholesome Ingredients: Made with basic pantry staples like flour, milk, eggs, and apples, this recipe is both accessible and delicious.
- Perfectly Balanced Flavor: Sweet apples and a hint of warm cinnamon create a classic flavor combination that is simply irresistible.
- Versatile and Crowd-Pleasing: Ideal for a special breakfast, brunch, or even as a dessert. Everyone loves a warm plate of these apple-filled treats! For another fantastic apple dessert, try these Easy Apple Crisp bars.
Ingredients You’ll Need
This recipe uses simple ingredients to create its signature flavor and texture. Here’s what you’ll need:
For the Pancakes:
- All-Purpose Flour: Provides the structure for the pancakes.
- Active Dry Yeast: The key to their signature light and airy texture.
- Whole Milk: Adds richness and moisture. Ensure it’s lukewarm to activate the yeast.
- Granulated Sugar: For a touch of sweetness and to help activate the yeast.
- Large Egg: Binds the ingredients together.
- Vanilla Extract: Enhances the sweet flavors.
- Salt: Balances the sweetness.
- Apples: Crisp, tart apples like Granny Smith or Honeycrisp are perfect.
- Ground Cinnamon: Adds warmth and complements the apples beautifully.
For Cooking and Serving:
- Vegetable Oil or Butter: For frying the pancakes to golden perfection.
- Powdered Sugar: For that classic, sweet dusting on top.
How to Make Polish Apple Pancakes Step-by-Step
Making these delightful pancakes is easier than you think. Follow these simple steps for perfect results every time.
1. Activate the Yeast
In a large bowl, gently warm the milk to a lukewarm temperature (about 110°F or 43°C). Be careful not to make it too hot, or it will kill the yeast. Stir in the yeast and one tablespoon of sugar. Let the mixture sit for about 5-10 minutes, until it becomes frothy and bubbly.
2. Prepare the Batter
Once the yeast is activated, whisk in the remaining sugar, the egg, and the vanilla extract. In a separate bowl, combine the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are perfectly fine.
3. Let the Batter Rise
Cover the bowl with a clean kitchen towel and place it in a warm, draft-free spot. Let the batter rise for about 1 hour, or until it has doubled in size and is full of air bubbles. This fermentation step is crucial for the fluffy texture of your Polish Apple Pancakes.
4. Prepare the Apples
While the batter is rising, peel, core, and thinly slice your apples. You can also dice them into small cubes if you prefer. Place the apple slices in a bowl and toss them with a generous sprinkle of cinnamon.
5. Cook the Pancakes
Once the batter has risen, gently fold in the prepared apple slices. Heat a tablespoon of oil or butter in a large skillet over medium heat. Drop heaping tablespoons of the batter into the hot pan, being careful not to crowd them. Cook for 2-3 minutes per side, until they are deep golden brown and cooked through. The apples should be tender inside.
6. Serve and Enjoy
Transfer the cooked pancakes to a plate lined with paper towels to absorb any excess oil. Serve them warm, generously dusted with powdered sugar. These are best enjoyed immediately!
Expert Tips for the Best Racuchy
- Don’t Rush the Rise: Allowing the batter to rise properly is the most important step for achieving a light, airy texture. Find a warm spot in your kitchen and be patient.
- Slice Apples Thinly: Thinly sliced apples will cook through and become tender inside the pancake. If they are too thick, they may remain crunchy.
- Maintain Pan Temperature: Keep the heat at a steady medium. If the pan is too hot, the pancakes will brown too quickly on the outside before the inside is cooked. If it’s too cool, they will absorb too much oil and become greasy.
- Don’t Overcrowd the Pan: Give the pancakes plenty of space to cook evenly and puff up. Cook in batches if necessary. If you love fluffy, yeast-based treats, you should also check out these Incredibly Fluffy Dinner Rolls.
The Best Apples for Pancakes
The type of apple you choose can make a big difference. You want a firm apple that holds its shape when cooked and has a good balance of sweet and tart flavors. Our top recommendations are:
- Granny Smith: Their tartness provides a wonderful contrast to the sweet batter.
- Honeycrisp: A crisp, juicy, and sweet-tart apple that is a favorite for a reason.
- Gala or Fuji: Sweeter options that become wonderfully soft and flavorful.
For a different twist on apple-based baking, give our Soft and Chewy Apple Cider Cookies a try!
Serving and Storage Suggestions
While a simple dusting of powdered sugar is classic, you can also serve these Polish Apple Pancakes with a dollop of sour cream, yogurt, or a drizzle of maple syrup. They are best eaten fresh and warm from the pan.
If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet over low heat or in a toaster oven to restore their crispy edges.
Frequently Asked Questions
These pancakes are best enjoyed fresh and warm. However, you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat them in a dry skillet or a toaster oven to revive their texture.
For the most authentic, fluffy texture, yeast is essential. However, if you’re short on time, you can make a non-yeast version by substituting the yeast with 2 teaspoons of baking powder for a quicker, but denser, pancake.
The best apples are firm and tart to balance the sweetness of the batter. Granny Smith, Honeycrisp, and Braeburn are all excellent choices because they hold their shape well and don’t become mushy when cooked.
Racuchy are typically yeast-leavened pancakes, making them thick, fluffy, and soft like a donut. Placki, on the other hand, are usually thinner, crispier pancakes made from grated vegetables like potatoes (placki ziemniaczane) and do not contain yeast.
There are two common reasons. First, your milk may have been too hot, which can kill the yeast. It should be lukewarm. Second, the yeast itself could be expired. Always check the date on your yeast packet.
The Best Polish Apple Pancakes Recipe
Polish Apple Pancakes (Racuchy z Jabłkami)
Ingredients
Equipment
Instructions
- In a large bowl, combine the lukewarm milk, yeast, and 1 tbsp of sugar. Let it stand for 5-10 minutes until frothy.
- Whisk the remaining sugar, egg, and vanilla into the yeast mixture. In a separate bowl, mix flour and salt. Gradually add the dry ingredients to the wet, mixing until just combined.
- Cover the bowl and let the batter rise in a warm place for about 1 hour, or until doubled in size.
- While the batter rises, peel, core, and thinly slice the apples. Toss them with cinnamon in a separate bowl.
- Gently fold the apple slices into the risen batter. Heat oil or butter in a skillet over medium heat. Drop spoonfuls of batter into the pan and cook for 2-3 minutes per side, until golden brown and cooked through.
- Serve the pancakes warm, generously dusted with powdered sugar.
Notes
Feel free to substitute apples with firm pears for a different flavor variation.
Leftovers can be refrigerated for up to 2 days and reheated in a skillet or toaster oven.
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