I’ve lost track of all those autumn afternoons and evenings during my childhood when I impatiently waited for my mother as she fried racuchy with apples. They are delicious Polish apple pancakes based on a dough containing yeast which gives them a different texture compared with normal pancakes. The crucial ingredient is tart apples, you don’t want sweet ones in this dish. You should really give them a try, especially now during apple season.
- Racuchy z jabłkami (Polish apple pancakes)
250 ml milk
30 gram fresh yeast
1 tsp sugar
50 ml sugar
250 gram flour
1 tsp vanilla sugar
1 tbsp oil
1 tbsp Grand Marnier (can be omitted)
2 tart apples (don’t use sweet ones for this recipe), peeled and cut into small pieces.
neutral oil (I use canola) + butter for frying.
icing sugar for serving
Heat the milk to 37 degrees C. In a bowl combine 1 tsp of sugar with the yeast. Pour the milk over the yeast and combine. Cover with a kitchen towel and leave for 20 minutes until it starts to bubble and the mixture has started to “grow”.
In another bowl, with an electric beater mix 50 ml sugar with the eggs. Add the sugar/egg mixture to the yeast mixture. Add the flour, vanilla sugar, oil and Grand Marnier. Combine, use an electric beater for a minuter or two. Add the apple pieces and combine. Cover with a kitchen towel and let rise for 45 minutes.
Pour neutral oil in a frying pan, add butter. Fry the pancakes on medium heat, it’s important that the fat isn’t too hot as you want the pancakes to rise without beeing burned. Use two heaped table spoons of batter for every pancake. Fry until golden brown and then flip. Add more butter if needed. Sprinkle with confectioners/icing sugar and serve immediately.