Imagine biting into a cloud-like pancake bursting with sweet, tender apple chunks that transport you straight to the cozy kitchens of Poland. These Racuchy are not just ordinary pancakes - they're a culinary experience that will transform your breakfast from mundane to extraordinary! Crispy on the outside, impossibly fluffy on the inside, and packed with juicy apple goodness, these traditional Polish pancakes are about to become your new obsession.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Polish
Serves: 4 servings
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons melted butter
- 2 apples, peeled and diced
- Powdered sugar for serving
Instructions
- In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, baking soda, and salt. Whisk together the dry ingredients until well blended.
- In a separate bowl, beat the eggs and then add buttermilk and melted butter. Mix these wet ingredients thoroughly until they are completely combined.
- Pour the wet ingredient mixture into the dry ingredients. Gently fold and mix until just combined, being careful not to overmix. The batter should be slightly lumpy.
- Peel and dice the apples into small, uniform cubes. Fold the diced apples into the pancake batter, distributing them evenly throughout.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or cooking spray.
- Using a 1/4 cup measuring cup, scoop the batter onto the hot skillet. Cook each pancake for approximately 2-3 minutes on the first side, or until small bubbles form on the surface.
- Carefully flip the pancake and cook the other side for an additional 1-2 minutes until golden brown and cooked through.
- Transfer the cooked pancakes to a plate and keep warm. Repeat the cooking process with the remaining batter.
- Once all pancakes are cooked, dust generously with powdered sugar before serving. Serve warm for the best flavor and texture.
- For traditional serving, stack the pancakes on a plate and enjoy them as a sweet breakfast or afternoon snack.
Tips
- • For the fluffiest pancakes, don't overmix your batter - some small lumps are actually desirable! • Use room temperature eggs and buttermilk for smoother mixing and better texture • Dice apples into small, uniform pieces to ensure even distribution and consistent cooking • Keep your skillet at medium heat to prevent burning while achieving a golden-brown exterior • If the batter seems too thick, add a splash of buttermilk to thin it out • Let the pancakes rest for a minute after flipping to ensure they're cooked through • Serve immediately for maximum crispiness and enjoy with a generous dusting of powdered sugar • These pancakes freeze wonderfully - stack with parchment paper between layers for easy reheating
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 8g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 95mg
