Polish Apple Pancakes (Racuchy z Jablkami)

Polish Apple Pancakes (Racuchy z Jablkami)! These classic Polish apple pancakes, locally known as Racuchy z Jablkami or Placki z Jabłkami, are a very popular food in Poland and are made with a yeasted batter loaded with fresh apples. Super easy to make and perfect as a snack or sweet breakfast!

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Sharing My Secrets
to Make the Best ‘Racuchy’!

I love apples and any kind of food contains apples. Among them, these Polish Apple Pancakes are one of the favorites that I make frequently. They are super easy to make- all you need to do is some flour, eggs, milk, sugar, salt, apples, and yeast. Another great pancake recipe to add to your repertoire-it’s so tasty, easy, and healthy.

Here you will find an easy-to-follow recipe with step-by-step pictures, helpful info plus tips that will help you make them in an easy way at home. Do try them out and let me know how it went in the comment section below!

What are Racuchy z Jablkami?

Racuchy z Jablkami are made from a yeasted batter with the addition of chopped fresh apples and pan-fried in a generous amount of oil until the edges are crispy.

They’re typically crispy on the outside and sweet and fluffy on the inside. So even if they are called ‘pancakes’, they’re more of a cross between a pancake and a fritter.

Unlike American pancakes, Racuchy z Jablkami are typically eaten for dinner, supper, or as a snack, not for breakfast.

Racuchy z Jablkami (already plural) literally means ‘pancakes with apples’.

Racuchy = Pancakes
Jablkami = Apples
Racuchy z Jablkami = Pancakes with Apples

How To Pronounce?

I did a Google search for it.

Racuchy z Jabłkami is pronounced as ratz-oo-hee z ya-boo-kami.
Placki z Jabłkami is pronounced plats-ki z ya-boo-kami.

I tried a few times but I could not pronounce the words correctly (not even close) so I had to give it up. So, for the moment, I call them “Polish Apple Pancakes”, though I know that sounds a little bit boring.

About the Polish Apple Pancake Recipe

You will find mainly two types of pancakes (Racuchy) in Poland according to the leavening agent you use to make them, yeast or baking powder.

In this recipe, I used yeast as the leavening agent. I love pancakes made with yeast-raised batter because the yeast creates super fluffy pancakes with nice flavor and texture. However, you can also make them with baking powder just like you make American-style pancakes, if you like it that way.

If you use yeast as the leavening agent, your batter needs to rise in a warm place for about 30 minutes or so before you make your pancakes. Make sure to let it rise in a warm place.

In Poland, it is very common to make Racuchy by adding chopped fresh apples into the batter, however, you can also use other fruits such as bananas, pears, and pineapple instead of apples.

These pancakes are typically fried in a generous amount of oil until the edges are crispy. However, you can also make them just lightly greasing the pan with oil, just like you make American pancakes, if you don’t want to use a lot of oil.

Ingredients

For Pancakes

• Flour: Using all-purpose flour (plain flour) is preferable.
• Milk: Using full-fat milk is preferable.
• Yogurt: It makes pancakes more flavorful and fluffy. Optional but highly recommended.
• Egg: Use room-temperature eggs.
• Sugar: Adjust the amount of sugar you use to your taste.
• Salt: A pinch of salt adds a nice flavor.
• Leavening agent: It makes the pancakes rise tall and fluffy. Traditionally, yeast is used. (more details below). If using baking powder, you can skip the resting time and cook the pancakes immediately. 
• Apples: Use hard, sour apples as they taste best. I used both chopped and grated apples to make more flavorful pancakes.
• Other Ingredients: You can add a pinch of cinnamon.

For Serving

These pancakes are traditionally served with powdered sugar. You can also serve them with Greek yogurt, whipped cream, custard, ice cream, jam, honey, or maple syrup.

How to Use Yeast?

Yeast makes Pancakes rise, just as baking soda and baking powder make your pancakes rise. There are mainly two types of dried yeast available in the market, instant yeast and active dry yeast. The two yeasts can be used interchangeably in recipes.

Instant Yeast

If you use instant yeast, you can just mix it in with flour without activating it. However, make sure to use fresh yeast. If you’re not sure about the freshness, just activate it before you use it.

Active Dry Yeast

You need to activate your active dry yeast dissolving it in warm water/milk before using.

Activate your yeast if you use active dry yeast

• In a small bowl, mix 1 teaspoon sugar and 50ml warm milk.
• Add the yeast and stir lightly.
• Cover with a towel and leave in a warm place until it begins to froth for about 10 minutes.

Tips

• If your yeast is stored in the refrigerator or freezer, make sure to allow the yeast to come to room temperature before using.
• Use warm water, hot water kills the yeast while cold water will not activate the yeast.
• Make sure to decrease the amount of liquid you used to dissolve the yeast and then adjust the total amount of liquid.

Serving Suggestions

They are best eaten while still hot, straight from the frying pan. But you can reheat them on a frying pan or even enjoy them cold.

You don’t really need a topping, you can eat them just plain.

Traditionally, Racuchy is served dusted with powdered sugar. If you don’t have powdered sugar on hand, use castor sugar or any type of sugar you like.

They also go well with butter, sour cream, yogurt, whipped cream, jam, sweet sauce, ice cream, honey, maple syrup, or even with cheese.

Useful Tips

Preparation

• Leave the eggs out on the counter for a half hour or place them in warm water (not hot) for about 5 minutes.
• Measure the yogurt ahead of time and leave it on the counter for a half hour or so until comes to room temperature.
• The easiest way to heat milk is in the microwave. 100 mL of milk should reach room temperature within 15 to 20 seconds (600W)
• Grated or chopped apples will likely become brown very quickly, so prepare them before adding them to the batter.
• Why you should squeeze lemon in your grated apples? Lemon juice prevents fruit from oxidizing and turning brown, then as a bonus adds extra flavor. You can also use lime juice or vinegar.
• You can also make them with buttermilk to make more flavorful and fluffy pancakes.

Making the Batter

• Don’t over-mix the batter. One of the secrets to making fluffy soft pancakes is in the mixing.
• Don’t mix away all the lumps to make a smooth batter, you will end up with flat rubbery pancakes instead of soft fluffy pancakes.
• You can prevent over-mixing by using two bowls to mix dry and wet ingredients separately.
• Pour the wet mixture over the dry (flour) mixture and gently mix with a rubber spatula or wire whisk, just until incorporated.

Cooking the Pancakes

• Pan heat is very important for making fluffy pancakes, so make sure to adjust the heat as needed.
• Do a simple test to get the right heat for cooking your pancakes-Sprinkle a few drops of water on the hot surface of the pan or griddle. If the water bounces before evaporating, the pan or griddle is at the right temperature. If the drops sizzle away immediately, it’s too hot. When the drops just sit on the surface, it’s not hot enough.
• if you like to make pancakes with less oil, just grease the pan or griddle with oil. I usually use coconut oil or rice oil. Use your choice of flavorless oil, butter, or margarine.
• If you want to make pancakes with crispy edges, grease the pan generously with oil.
• You can make the pancakes as thin or thick as you like.

More Yeast-Raised Pancakes

Polish Apple Pancakes (Racuchy z Jablkami) Step-by-Step Recipe

Check out the printable recipe at the end of the post

Prep Time 15 mins
Resting Time 30 mins
Cook Time 15 mins
Yield 3 to 4 pancakes

Ingredients

120g all-purpose flour
1/2 tsp instant yeast or active dry yeast*
A pinch of salt
1 tablespoon sugar
1 large egg, at room temperature
100ml milk, warm
100ml yogurt, at room temperature
1 apple, peeled and finely chopped
1/4 apple, peeled and grated
Oil for cooking, as needed
Icing sugar, for dusting

PREPARATION

Activate your yeast if you use active dry yeast– In a small bowl, mix the yeast with 1 teaspoon sugar and 50ml warm milk and then cover with a towel and leave aside until it begins to froth for about 10 minutes in a warm place.

MAKE THE BATTER

Gather the ingredients.

In a large bowl combine the flour with sugar and salt. Add yeast (if you use instant yeast) and mix well.

In a separate bowl, whisk the egg and milk together.

Pour the wet mixture into the dry. If you use dry active yeast, add your yeast mixture. Mix just until the flour mixture is moistened with a wire whisk. DO NOT overmix.

Cover the batter and place it in a warm place to rise for about 30 minutes or so.

PREPARE THE APPLES

When you are ready to cook, peel, core, and dice the apple. I also used a few tablespoons of grated apples, but it’s optional. I usually squeeze lemon juice on chopped and grated apples to prevent browning and it adds a nice tangy flavor too.

Stir in chopped and grated apples into the fermented batter. Rest for another 10 minutes.

COOK THE PANCAKES

Heat a large pan or electric griddle over medium with a generous amount of oil or butter. Drop the batter and spread it out using the back of the spoon in the form of a pancake into your desired size. Cook for 2-3 minutes until the bottom is nicely browned and the top is starting to dry out.

Flip the pancakes and cook on the second side for about 2 minutes or so, until golden. If you like to make crispy pancakes, fry them until the edges are crispy with more oil or butter.

Remove the pancakes from the pan. Repeat the process with the remaining dough, adding more oil/butter as necessary.

SERVE & ENJOY!

Best served straight from the pan while still warm. They taste great with powdered sugar, but also with cinnamon sugar or vanilla sugar.

I love to serve them with some Greek yogurt and apple jam.

Polish Apple Pancake (Racuchy z Jablkami) Printable Recipe

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