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–+ servings

Racuchy with fresh Peaches

Sylwia Vaclavek
Are you tired of the same old pancakes for breakfast? Shake things up with Racuchy – traditional Polish yeast pancakes.
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Prep Time 20 minutes
Cook Time 15 minutes
Rest & rise 1 hour
Total Time 1 hour 35 minutes
Course Breakfast
Cuisine Polish
Servings 5
Calories 347 kcal

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

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.
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.

Nutrition

Serving: 3pancakesCalories: 347kcalCarbohydrates: 58gProtein: 12gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 80mgSodium: 197mgPotassium: 288mgFiber: 3gSugar: 9gVitamin A: 480IUVitamin C: 2mgCalcium: 117mgIron: 3mg
Keyword breakfast, pancakes, peach, racuchy, yeast pancakes
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