Yeast Pancakes with Fresh Peaches
Are you tired of the same old pancakes for breakfast – shake things up with a new pancake recipe by making Racuchy pancakes– traditional Polish yeast pancakes. Did I mention this is also a great alternative for Racuchy z Jabłkami, the traditional Polish apple pancakes?
These fluffy yeast pancakes with fresh peaches are not your average flapjacks. Made with yeast and fresh peaches, Racuchy deliver texture and flavor in every bite. This pancake recipe made with simple ingredients you probably have at home are easily customizable to your liking.
Unlike traditional pancakes, which can sometimes be flat and boring, my take on yeast pancakes with fresh peaches offer a pillowy texture. Using yeast creates light and airy dough infused with little tagines that complements the sweetness of fresh peaches.
So, if you’re ready to elevate your breakfast game and indulge in a truly unforgettable morning meal, let’s make Yeast Pancakes with Fresh Peaches right now – I guarantee you this will be one of your go-to pancake recipes!
Why you will love this Yeast Pancakes with Fresh Peaches Recipe
Fluffy texture – Yeast pancakes have a light and fluffy texture, thanks to the addition of yeast in the batter.
Subtle sweetness – Yeast pancakes with fresh peaches are lightly sweetened, allowing the natural sweetness of the fresh peaches to shine through.
Versatility – Yeast pancakes are versatile and can be enjoyed in a variety of ways. Enjoy them with a drizzle of maple syrup or more savory topping, like ricotta cheese.
Cultural Connection – for those with Polish heritage or an interest in Polish cuisine, yeast/racuchy pancakes offer a taste of tradition and a connection to cultural roots.
Ingredients, Variations and Substitutions
All-purpose flour – the base ingredient for the pancake batter. Sifting the flour before measuring can help prevent clumps and ensure a smoother batter. If you prefer a healthier alternative, you can substitute whole wheat flour for part or all of the all-purpose flour. Keep in mind that whole wheat flour may result in slightly denser pancakes.
Active dry yeast – is a leavening agent that helps the pancakes rise and develop a fluffy texture. Ensure that the yeast is fresh for optimal rise. If you prefer not to use yeast, you can substitute it with an equal amount of baking powder or baking soda. However, keep in mind that this will result in a different texture and flavor profile for the pancakes.
Salt – enhances the flavor and balances the sweetness of the peaches. Use fine-grained salt to ensure even distribution throughout the batter. You can substitute kosher salt or sea salt for table salt, but be sure to adjust the quantity slightly as these salts are less dense.
Milk, warmed to 80-90°F – adds moisture and richness to the pancake batter. Warming the milk to the specified temperature helps activate the yeast and promotes better rising of the pancakes. You can use any type of milk you prefer, such as whole milk, skim milk, almond milk, or soy milk, depending on dietary preferences or allergies.
Eggs, lightly beaten – act as a binding agent and provide structure to the pancakes. Beat eggs lightly to incorporate air into the batter, resulting in lighter pancakes. If you’re vegan or allergic to eggs, you can substitute each egg with a flax or chia egg (1 tbsp ground flaxseed or chia seeds mixed with 3 tbsp water, allowed to sit until thickened).
Butter – adds richness and flavor to the pancake batter. Be sure to let the melted butter cool slightly before adding it to the batter to prevent it from cooking the eggs. You can substitute melted coconut oil, vegetable oil, or olive oil.
Fresh peaches – the star of this dish; they provide a juicy and sweet flavor burst to the pancakes. Be sure to use ripe but firm peaches for the best flavor and texture. If peaches are not in season or unavailable, you can use other fruits such as apples, berries, or bananas.
Cinnamon – adds warmth and depth of flavor to the pancakes, complementing the sweetness of the peaches. Adjust the amount of cinnamon to taste, depending on your preference for spiciness. If you’re not a fan of cinnamon, you can omit it entirely or substitute it with other spices such as nutmeg or cardamom for a different flavor profile.
Olive oil for frying – is used for frying the pancakes, imparting a subtle flavor and helping to achieve a golden-brown crust. Use a light or medium olive oil with a high smoke point for frying to prevent the pancakes from burning. You can substitute vegetable oil, canola oil, cooking spray or melted butter for frying, depending on your preference and availability.
Sugar – adds a little sweetness to the pancake batter, enhancing its flavor and promoting browning when cooked. You can substitute sugar with honey, maple syrup, agave nectar, or a sugar substitute like stevia or erythritol.
Equipment you will need:
- Mixing bowls
- Measuring cups and spoons
- Whisk or fork
- Frying pan or griddle
- Spatula for flipping
- Vegetable peeler
- Cutting board, chef’s knife
- Thermometer – While not essential, a kitchen thermometer can be helpful for ensuring the milk is warmed to the correct temperature (80-90°F) for activating the yeast.
Top tips for making Yeast Pancakes with Fresh Peaches
Use fresh ingredients, especially yeast, milk and eggs.
Allow time for the batter to rise – after mixing the pancake batter, let it rest in a warm, draft-free place for about 30 minutes to 1 hour. This allows the yeast to ferment and the batter to double in volume, resulting in lighter and more flavorful pancakes.
Use a hot but not smoking pan – the pan should be hot enough to create a golden-brown crust but not so hot that the pancakes burn before cooking through.
Cook on low to medium heat – to ensure even cooking and prevent burning, cook the pancakes on low to medium heat. This allows the pancakes to cook through without over-browning the exterior.
Flip gently – use a thin, flexible spatula to flip the pancakes gently when bubbles form on the surface and the edges begin to set. Avoid pressing down on the pancakes with the spatula, as this can deflate them and make them denser.
Don’t overcrowd the pan – cook the pancakes in batches, leaving enough space between them to allow for easy flipping. Overcrowding the pan can cause the pancakes to cook unevenly and may result in them sticking together.
Keep pancakes warm – if cooking multiple batches, keep cooked pancakes warm in a low oven (around 200°F) while you finish cooking the remaining batches. This helps maintain their warmth and prevents them from becoming soggy.
Serve immediately – racuchy pancakes are best enjoyed fresh off the griddle, so serve them hot with your favorite sweet or savory toppings such as maple syrup, powdered sugar, or a dollop of whipped cream.
How to activate dry yeast:
There are two methods of activating dry yeast: in warmed milk or added to dry ingredients. Both are effective and can yield excellent results in recipes. The choice between the two methods may depend on personal preference, recipe requirements, and time constraints. Read below the description and pros-cons for each method.
Activating dry yeast in warm milk
- Heat the milk in a small saucepan or in the microwave until it reaches a temperature of 110-115°F (43-46°C). It should feel warm to the touch but not hot.
- Dissolve 1 teaspoon of sugar in the warm milk to provide food for the yeast and help kickstart the fermentation process.
- Sprinkle 2 1/4 teaspoons (1 packet) of dry yeast over the warm milk. Allow it to sit undisturbed for about 5-10 minutes, or until it becomes foamy and starts to bubble.
- After the yeast has activated, gently stir the mixture to ensure that the yeast is fully dissolved and evenly distributed.
Pros:
This method allows the yeast to activate rapidly in a warm liquid environment, resulting in a shorter overall preparation time. By proofing the yeast in milk, you can verify that it is active and alive before proceeding with the recipe, reducing the risk of failure. Adding sugar to the milk provides food for the yeast and enhances the flavor of the final product.
Adding dry yeast to dry ingredients and then adding warm milk
- In a mixing bowl, combine the dry ingredients such as flour, sugar, and salt.
- Sprinkle 2 1/4 teaspoons (1 packet) of dry yeast over the dry ingredients. Mix briefly to distribute the yeast evenly.
- Heat the milk to 110-115°F (43-46°C) as described in Method 1.
- Pour the warm milk over the dry ingredients and yeast mixture. Stir gently to combine, ensuring that all the dry ingredients are moistened and the yeast is hydrated.
Pros:
Adding the yeast to the dry ingredients ensures that it is evenly distributed throughout the batter or dough, reducing the risk of clumping. This method simplifies the mixing process by incorporating the yeast with the dry ingredients upfront, eliminating the need for proofing in a separate step. By activating the yeast simultaneously with the mixing of other ingredients, you can save time and streamline the preparation process.
Step by step instructions
- In a large bowl, combine the all-purpose flour with 1 tablespoon of sugar and 2 teaspoons of active dry yeast. Mix well to ensure the yeast is evenly distributed throughout the dry ingredients in the flour mixture.
- In a small saucepan, warm 1.5 cups of milk over low heat until it reaches a temperature of 80-90°F (27-32°C). Be careful not to overheat the milk, as it can kill the yeast.
- Once the milk reaches the desired temperature, pour it over the flour, sugar, and yeast mixture in the mixing bowl. Add lightly beaten eggs and melted butter.
- Stir everything gently to combine, ensuring all the dry ingredients are moistened and the yeast is hydrated.
- Mix everything together until a smooth batter forms. The batter should be thick but pourable.
- Cover the bowl with a clean kitchen towel or plastic wrap and let the pancake batter rest in a warm, draft-free place for 30 minutes to 1 hour. During this time, the batter will double in volume as the yeast ferments and creates air bubbles.
- While the batter is resting, peel and dice 2-3 fresh peaches. Set aside in a small bowl until ready to use.
- Combine the diced peaches with sugar and cinnamon. Stir gently to coat the fruit.
- Once the batter has doubled in volume, gently fold the diced peaches into the batter until evenly distributed. Be careful not to overmix, as this can deflate the batter and result in denser pancakes.
- Heat a non-stick frying pan or griddle over medium-low heat and lightly grease with olive oil. Pour a ladleful of batter onto the hot pan, spreading it slightly with the back of the ladle to form a round pancake – you can even turn them into small pancakes if you prefer to eat it that way. Repeat this process with the remaining batter, cooking the pancakes in batches to ensure even cooking.
- Cook for 2-3 minutes, or until bubbles form on the surface and the edges begin to set.
- Gently flip the pancake using a spatula and cook for an additional 1-2 minutes on the other side, or until golden brown and cooked through.
- Serve the Racuchy pancakes warm, topped with your favorite toppings such as powdered sugar, or a dollop of whipped cream. Enjoy your delicious Polish yeast pancakes with a peachy twist!
Best ways to enjoy Yeast Pancakes with Fresh Peaches
Powdered sugar dusting – the Polish way :). Dust the Racuchy pancakes with powdered sugar just before serving.
Maple syrup drizzle – the classic combination – pancakes and maple syrup never fails.
Whipped cream topping – indulge and top the Peach Racuchy pancakes with a generous dollop of whipped cream. The creamy texture and light sweetness perfectly complement the fluffy pancakes and juicy peaches.
Fresh fruit garnish – yes, you can add more fruit to the Peach Racuchy pancakes. Strawberries, blueberries, or raspberries are all great additions.
Greek yogurt parfait – for a healthier twist, serve the Racuchy pancakes with a dollop of creamy Greek yogurt and a drizzle of honey.
Nutty crunch – add a satisfying crunch to your Peach Racuchy pancakes by sprinkling them with chopped nuts such as walnuts, pecans, or almonds. The nutty flavor and crunchy texture provide a delightful contrast to the soft pancakes and juicy peaches.
Cinnamon Spice – dash of ground cinnamon will add depth and complexity to the dish, making it even more irresistible.
Savory Twist – experiment with savory options. Try serving the Peach Racuchy pancakes with a dollop of sour cream or creamy ricotta cheese, a drizzle of honey, and a sprinkle of fresh herbs like thyme or basil for a unique flavor combination.
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Storage instructions, reheating
- Room temperature
- You can store them at room temperature but only if you are planning on consuming them within few hours. Place the cooled pancakes in an airtight container or zip-top bag, separating each layer with parchment paper to prevent sticking. Keep them in a cool, dry place away from direct sunlight
- Refrigeration:
- Place them in an airtight container or wrap tightly in plastic wrap, parchment paper, or aluminum foil.
- Store them in the refrigerator for up to 2-3 days.
- Freezing:
- Arrange the cooled pancakes in a single layer on a baking sheet lined with parchment paper and freeze until firm.
- Once frozen, transfer the pancakes to a freezer-safe container or zip-top bag, separating each layer with parchment paper to prevent sticking.
- Store them in the freezer for up to 1-2 months.
- Reheating:
- From Room Temperature or Refrigerated:
- To reheat Racuchy pancakes from room temperature or refrigerated, preheat your oven to 350°F (175°C).
- Place the pancakes on a baking sheet in a single layer and cover them loosely with aluminum foil to prevent them from drying out.
- Heat the pancakes in the preheated oven for 5-10 minutes, or until warmed through.
- From Freezer:
- If reheating Racuchy pancakes from the freezer, preheat your oven to 350°F (175°C).
- Place the frozen pancakes on a baking sheet in a single layer and cover them loosely with aluminum foil.
- Heat the pancakes in the preheated oven for 10-15 minutes, or until warmed through.
- Microwave (Optional):
- Alternatively, you can reheat individual servings of Racuchy pancakes in the microwave for a quicker option. Place a stack of pancakes on a microwave-safe plate and cover them with a damp paper towel.
- Microwave on high for 30-60 seconds, or until warmed through, depending on the power of your microwave.
- Serve Warm:
- Once reheated, serve the Racuchy pancakes warm with your favorite toppings, such as maple syrup, powdered sugar, or fresh fruit.
- From Room Temperature or Refrigerated:
Racuchy with fresh Peaches
Equipment
- mixing bowl
- measuring cups and spoons
- Whisk or fork
- Frying pan or griddle
- Spatula for flipping
- vegetable peeler
- cutting board
- chef's knife
Ingredients
- 2 1/2 cups all purpose flour
- 2 tsp active dry yeast
- 1/4 tsp salt
- 1.5 cups of milk warmed to 80-90F
- 2 eggs lightly beaten
- 1 tbsp butter melted
- 2-3 fresh peaches peeled and diced
- 1 tsp cinnamon
- olive oil for frying
Instructions
- In a large mixing bowl, combine the all-purpose flour with 1 tablespoon of sugar and 2 teaspoons of active dry yeast. Mix well to ensure the yeast is evenly distributed throughout the dry ingredients.
- In a small saucepan, warm 1.5 cups of milk over low heat until it reaches a temperature of 80-90°F (27-32°C). Be careful not to overheat the milk, as it can kill the yeast.
- Once the milk reaches the desired temperature, pour it over the flour, sugar, and yeast mixture in the mixing bowl. Add lightly beaten eggs, melted butter and pinch of salt. Stir everything gently until smooth (but thick) batter forms.
- Cover the bowl with a clean kitchen towel or plastic wrap and let the pancake batter rest in a warm, draft-free place for 30 minutes to 1 hour. During this time, the batter will double in volume as the yeast ferments and creates air bubbles.
- While the batter is resting, peel and dice 2-3 fresh peaches. Set aside until ready to use.
- Combine the diced peaches with sugar and cinnamon. Stir gently to coat the fruit.
- Once the batter has doubled in volume, gently fold the diced peaches into the batter until evenly distributed. Be careful not to overmix, as this can deflate the batter and result in denser pancakes.
- Heat a non-stick frying pan or griddle over medium-low heat and lightly grease with olive oil. Pour a ladleful of batter onto the hot pan, spreading it slightly with the back of the ladle to form a round pancake.
- Cook for 2-3 minutes, or until bubbles form on the surface and the edges begin to set.
- Gently flip the pancake using a spatula and cook for an additional 1-2 minutes on the other side, or until golden brown and cooked through.
- Serve the Racuchy pancakes warm, topped with your favorite toppings such as powdered sugar, or a dollop of whipped cream. Enjoy your delicious Polish yeast pancakes with a peachy twist!
Notes
Nutrition
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Conclusion
So, are you in? Are you going to make Yeast Pancakes with Fresh Peaches? With their irresistible combination of fluffy texture, subtle tanginess, and juicy peach goodness, they’re sure to become a new favorite in your breakfast rotation. Trust us – your taste buds will thank you!
FAQ about Yeast Pancakes with Fresh Peaches
What are yeast pancakes?
Polish yeast pancakes, known as racuchy, are typically thicker and fluffier than traditional pancakes. They are made with a yeast-based batter and often include ingredients like fresh fruit, spices, or nuts.
How do you pronounce Racuchy?
Racuchy is pronounced “rah-SHOO-hi.” The emphasis is on the second syllable, and the “c” is pronounced like the “ch” in “cheese.”
What makes yeast pancakes different from regular pancakes?
Yeast pancakes differ from regular pancakes in several ways. They are made with a yeast-based batter, which gives them a lighter and fluffier texture. Additionally, yeast pancakes often include added ingredients like fresh fruit, spices, or nuts for extra flavor and texture.
Can Racuchy/Yeast Pancakes be made without yeast?
While traditional Racuchy recipes call for yeast to achieve their characteristic texture, it may be possible to make a yeast-free version using alternative leavening agents such as baking powder or baking soda. However, this may result in a different texture and flavor.
What are the traditional toppings for Racuchy/Yeast Pancakes?
Traditional toppings for Racuchy include powdered sugar, maple syrup, honey, jam, or a dollop of whipped cream. If you want a savory twist to complement the sweet toppings, you can try serving the yeast pancakes with a dollop of creamy sour cream or ricotta cheese, a drizzle of honey, and a sprinkle of fresh herbs like thyme or basil. They can also be served with fresh fruit, nuts, or a sprinkle of cinnamon for added flavor.
Can Racuchy/Yeast Pancakes be made gluten-free or dairy-free?
Yes, Racuchy can be made gluten-free by using gluten-free flour and dairy-free by using non-dairy milk and butter substitutes. However, adjustments may be needed to achieve the desired texture and flavor.
How do you serve Racuchy/Yeast Pancakes?
Racuchy can be served as a breakfast or brunch dish, a dessert, or a snack. They are often enjoyed warm with a variety of toppings, as mentioned above. Click HERE to read more about best way to serve Peach Racuchy.
Are Racuchy/Yeast Pancakes served for a specific meal or occasion?
Racuchy can be enjoyed for breakfast, brunch, or dessert, and they are suitable for various occasions including holidays, family gatherings, or special celebrations.
Can Racuchy/Yeast Pancakes be made in advance and reheated?
Yes, Racuchy can be made in advance and reheated. You can freeze or refrigerate overnight (or even longer) and reheat the pancakes in the oven or microwave before serving. Click HERE to read more about storage and reheating.
Are Racuchy/Yeast Pancakes similar to other pancake varieties from different cultures?
Racuchy share similarities with other pancake varieties from different cultures, such as Dutch poffertjes or American flapjacks. They also have unique characteristics that set them apart, such as their yeast-based batter and typical toppings.
I hope you love this yeast pancakes with fresh peaches recipe!
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