Polish Apple Yeast Pancakes – Racuchy z Jablkami
Poland’s answer to the perfect breakfast treat – soft, pillowy, and delicious – Racuchy z Jabłkami, Polish Apple Yeast Pancakes. Each bite brings that cozy, homemade taste that makes you feel like you’re wrapped in a warm hug.
Apple Racuchy are perfect to make any time of the year but taste especially good in the Fall, during apple season.
Drizzle cinnamon sugar or pair them with yogurt and honey; those Apple Racuchy will hit all the spots and leave you satisfied.
Trust me, one bite of these tender, yeast-risen pancakes, and you’ll wonder why you haven’t been making them all your life! The ingredients are basic and likely already in your kitchen. Some prep time is required because the batter needs to rest and rise, but the process is straightforward, making them an easy choice for a delicious treat without a lot of fuss.
I dare to say the Apple Racuchy are better than traditional pancakes. I bet you will agree with me after making a batch.
Why you will love Apple Racuchy
Comforting flavor – the sweet and slightly tart flavor of apples wrapped in soft dough is pure comfort food.
Pillowy texture – the yeast in the batter gives Apple Racuchy a light, airy texture that’s unlike any other pancake.
Versatile – racuchy can be enjoyed plain, with just a dusting of powdered sugar, or dressed up with all sorts of toppings.
Quick and easy – despite their impressive taste, Apple Racuchy are surprisingly simple to make.
Ingredients, Variations and Substitutions
Apples – star of this dish. They add natural sweetness and a juicy texture to the pancakes. Cut into small pieces, they integrate seamlessly into the batter, infusing each bite with fruity flavor. Choose apples that hold up well to cooking, like Granny Smiths, Honeycrisp, or Gala apples, for a nice balance of tartness and sweetness. Try pears or grated zucchini for a savory twist if you prefer a slightly different flavor.
Flour – forms the base of the pancake batter, providing structure and helping the pancakes rise and fluff up when cooked. All-purpose flour is commonly used, but you can also experiment with whole wheat flour for a heartier texture or gluten-free flour for a gluten-free version. If you want to add more flavor, try substituting a portion of the flour with almond or oat flour.
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. Alternatively, you can use honey or maple syrup, but you’ll need to adjust the dry ingredients to maintain consistency.
Cinnamon – enhances the flavor of the apples, adding a warm, spicy note that complements the sweetness of the pancakes. A little goes a long way, but if you’re a fan of spice, feel free to add more. It’s a classic pairing with apples. Nutmeg, allspice, or a pumpkin spice mix can be used in place of cinnamon for a different flavor profile.
Vanilla – adds a sweet, aromatic flavor that enhances the overall taste of the pancakes. Pure vanilla extract is recommended for the best flavor. Almond extract offers a slightly different but equally delightful flavor, or you could use vanilla paste for a more intense vanilla taste.
Milk – activates the yeast and helps create a smooth, rich batter. Ensure the milk isn’t too hot, as it could kill the yeast. You can use any milk, including dairy-free options like almond milk or oat milk.
Eggs – provide structure and richness to the pancakes, helping them hold together and giving them a light, airy texture. For an egg-free version, you can use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) or a commercial egg replacer.
Active dry yeast – is the leavening agent that helps the pancakes rise, giving them a fluffy, airy texture. It also adds a slight tangy flavor as it ferments. Make sure your yeast is fresh and active. Instant or fresh yeast can be used as well. Baking powder can work in a pinch, though the flavor and texture will differ.
Salt – enhances the flavors of the other ingredients, balancing the sweetness and adding depth to the pancakes. Sea salt or kosher salt can be used in the same amount.
Butter – adds richness and flavor to the pancakes, helping to create a tender texture. Use unsalted butter to control the salt level in the recipe. Make sure it’s melted but not hot when adding to the batter. You can use an equal amount of oil, such as vegetable or coconut oil, for a slightly different flavor and texture.
Equipment you will need
- Mixing Bowls
- Whisk
- Measuring Cups and Spoons
- Box Grater or Food Processor
- Spatula
- Small Saucepan
- Frying Pan or Griddle
- Ladle or Measuring Cup
- Spatula or Pancake Turner
- Cooling Rack
- Paper Towels
Top Tips
Use the right apples – opt for firm, slightly tart apples like Granny Smith, Honeycrisp, or Pink Lady. These varieties hold up well during cooking and provide a nice balance of sweetness and acidity.
Cut the apples into small pieces – it will help them blend seamlessly into the batter, ensuring an even distribution of apple flavor and moisture throughout the racuchy. You can also grate them.
Mind the milk temperature – when heating the milk, ensure it’s warm (around 90-100°F) but not hot. Too much heat can kill the yeast, preventing your pancakes from rising properly.
Activate the yeast – allow the yeast to proof in the warm milk for a few minutes before mixing it into the batter. This step ensures the yeast is active, giving your racuchy that light, fluffy texture.
Don’t overmix the batter – mix the batter until just combined. Overmixing can lead to dense racuchy, as it can cause the gluten in the flour to develop too much.
Let the batter rest – for about 30 minutes. This gives the yeast time to work its magic, resulting in fluffier racuchy.
Control the heat – cook the apple racuchy over medium heat. Too high of a temperature will brown the outside too quickly, leaving the inside undercooked. Medium heat allows the pancakes to cook evenly.
Step-by-step instructions
- Warm the milk to about 90-100°F (lukewarm to the touch).
- Sprinkle the active dry yeast in a small bowl over the warm milk. Add 1 tablespoon of the sugar. Stir gently and let it sit for 5-10 minutes until frothy and bubbly. This indicates the yeast is active.
- Combine flour, sugar, cinnamon, and salt in a large bowl. Mix to ensure the dry ingredients are evenly distributed.
- Whisk the eggs and vanilla extract together in a medium bowl until well combined.
- Add the egg mixture and melted butter to the flour and mix well.
- Add the frothy yeast mixture to the egg-flour mixture. Stir gently with a spatula or whisk until just combined. Be careful not to overmix; it’s okay if the batter is slightly lumpy.
- Cover the bowl with a clean kitchen towel or plastic wrap. Let the batter rest in a warm place for about 30 minutes. This allows the yeast to work, giving the batter time to rise and develop flavor.
- Wash, peel, and cut all the apples into small pieces. You can also grate them.
- Gently fold the cut-up apples into the batter until evenly distributed. The batter will be thick and sticky.
- Heat a non-stick frying pan or griddle over medium heat. Add a little oil or butter to the pan, spreading it evenly.
- Once the pan is hot, use a ladle or a ¼ cup measuring cup to pour batter onto the pan. Cook each pancake for about 2-3 minutes on each side or until golden brown and cooked through. Flip the pancakes when bubbles form on the surface, and the edges start to look set.
- Transfer the finished pancakes to a plate lined with paper towels to drain any excess oil. Serve them warm with your favorite toppings.
How to best enjoy Apple Racuchy
- Classic with powdered sugar
- With a drizzle of maple syrup or honey
- Serve with whipped cream, sweetened sour cream or yogurt
- Top with fresh fruits or fruit jam
- Add a scoop of vanilla ice cream
- Try with a nutty spread
- Sprinkle with cinnamon or vanilla Sugar
- Serve with a warm beverage or compote
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Storage instructions, reheating
- Allow the Racuchy z jablkami to cool completely on a cooling rack before storing. This prevents condensation from forming, which can make them soggy.
- Place the cooled pancakes in an airtight container, separating layers with parchment paper to prevent them from sticking together. Store in the refrigerator for up to 3 days.
- If you want to store them for a longer period, you can freeze the pancakes. Lay them out in a single layer on a baking sheet and freeze until solid (about 1-2 hours). Once frozen, transfer the pancakes to a freezer-safe bag or container, separating layers with parchment paper. They can be frozen for up to 2 months.
Reheating Instructions:
- In the Oven:
- Preheat your oven to 350°F (175°C). Place the apple racuchy on a baking sheet in a single layer and cover with aluminum foil to prevent them from drying out. Heat for 10-15 minutes or until warmed through. This method helps maintain the pancakes’ texture, keeping them light and fluffy.
- On the Stovetop:
- Heat a non-stick pan over medium heat. Add a small amount of butter or oil to the pan and reheat the pancakes for 2-3 minutes on each side or until heated. This method works well if you want to restore a bit of the pancakes’ crispiness.
- In the Microwave:
- Place the racuchy on a microwave-safe plate and cover them with a damp paper towel to keep them moist. Microwave on medium power for 30-60 seconds or until warmed through. Be cautious with this method as it can make the pancakes a bit soggy, but it’s the quickest option.
- From Frozen:
- If reheating from frozen, use the oven method described above. There’s no need to thaw the pancakes first—just add a few extra minutes to the reheating time. You can also use the microwave but expect a slightly softer texture.
Polish Apple Panckaes – Racuchy z Jablkami
Equipment
- mixing bowls
- whisk
- measuring cups and spoons
- spatula
- small saucepan
- Frying pan or griddle
- ladle
- cooling rack
Ingredients
- 4 apples cut into small pieces
- 2.5 cups flour
- 3 tbs sugar
- ¼ tsp cinnamon
- 1 tsp vanilla
- 1.5 cups of milk heated to 90-100F
- 2 eggs
- 7 g active dry yeast
- ¼ tsp salt
- 1 tbsp melted butter
- oil for cooking
Instructions
- Warm the milk to about 90-100°F (lukewarm to the touch).
- Sprinkle the active dry yeast in a small bowl over the warm milk. Add 1 tablespoon of the sugar. Stir gently and let it sit for 5-10 minutes until frothy and bubbly. This indicates the yeast is active.
- Combine flour, sugar, cinnamon, and salt in a large bowl. Mix to ensure the dry ingredients are evenly distributed.
- Whisk the eggs and vanilla extract together in a medium bowl until well combined.
- Add the egg mixture and melted butter to the flour and mix well.
- Add the frothy yeast mixture to the egg-flour mixture. Stir gently with a spatula or whisk until just combined. Be careful not to overmix; it’s okay if the batter is slightly lumpy.
- Cover the bowl with a clean kitchen towel or plastic wrap. Let the batter rest in a warm place for about 30 minutes. This allows the yeast to work, giving the batter time to rise and develop flavor.
- Wash, peel, and cut into small pieces all the apples
- Gently fold the cut-up apples into the batter until evenly distributed. The batter will be thick and sticky.
- Heat a non-stick frying pan or griddle over medium heat. Add a little oil or butter to the pan, spreading it evenly.
- Once the pan is hot, use a ladle or a ¼ cup measuring cup to pour batter onto the pan. Cook each pancake for about 2-3 minutes on each side or until golden brown and cooked through. Flip the pancakes when bubbles form on the surface, and the edges start to look set.
- Transfer the finished pancakes to a plate lined with paper towels to drain any excess oil. Serve them warm with your favorite toppings.
Notes
Nutrition
Did you make this recipe?
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Conclusion
Saturday breakfast or Sunday brunch, Polish Apple Racuchy will be enjoyed by the whole family.
These fluffy, golden placki z jablkami are more than just a meal, they are a bite of nostalgia, bringing back memories of cozy mornings and family gatherings.
Whether you’re new to Polish cuisine or simply searching for a comforting dish that’s as easy to make as delicious, Apple Racuchy are here to steal the show. I dare to say they are much better than traditional pancakes.
FAQ about Apple Racuchy
What are Racuchy z jablkami?
Racuchy z jablkami are traditional Polish yeast pancakes made with apples. They are light, fluffy, and slightly sweet. They are often enjoyed as a breakfast or dessert, dusted with powdered sugar, or served with various toppings.
Can I use other fruits instead of apples?
Yes! While apples are the classic choice, you can substitute them with other fruits like peaches, bananas, or berries. Just adjust the cooking time as different fruits have varying moisture content.
Do I need to peel the apples before grating them?
Peeling the apples is optional. The peel adds a bit of texture and color to the pancakes, but if you prefer a smoother consistency, you can peel the apples before chopping.
Can I make the batter ahead of time?
Preparing the batter fresh is best because the yeast will lose its effectiveness if left too long. However, you can prepare the dry ingredients and combine them with the wet ingredients just before cooking.
What type of yeast should I use?
This recipe calls for active dry yeast, which needs to be activated in warm milk before being mixed into the batter. Instant yeast can also be used, but you must adjust the amount and skip the activation step. If you have access to fresh yeast, you may also use it in this recipe.
How do I keep the pancakes from sticking to the pan?
Use a non-stick frying pan or griddle and ensure it’s appropriately heated before adding the batter. A small amount of butter or oil in the pan will also help prevent sticking.
Can I make these pancakes without yeast?
Yes, but the texture will be different. You can substitute the yeast with baking powder (use about 1½ teaspoons) for a quicker version, though the pancakes will be less fluffy and more like traditional American pancakes.
How can I make these Apple Racuchy vegan?
To make a vegan version, you can replace the milk with plant-based milk (like almond or oat milk), the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), and the butter with a vegan alternative or oil.
