Polish Apple Pancakes (Racuchy z Jablkami)

Ideal for autumn apple season, weekend brunches, or a quick Polish food fix, this Polish Apple Pancakes (Racuchy z Jablkami) recipe uses only pantry staples for a traditional dish that is perfect for those lazy day breakfasts. Whether you've been to Poland or not, this recipe is an ideal way to use up a few apples.

Ingredients and substitutions for Polish Apple Pancakes

• Flour: Plain or all purpose flour helps give the pancakes structure and forms the batter to cook nice pancakes. Plain flour additionally helps to soak up a little of that milk and egg moisture giving us a nice smooth batter that isn’t too runny.
• Sugar: The three types of sugar here all provide a different important feature. The fine granules of superfine or caster sugar dissolve into our batter and add sweetness without adding additional flavors to the batter. The granulated sugar adds crunch and a textural difference and the confectioner’s or icing sugar adds a light sweetness that is perfect at serving.
• Eggs: The eggs add structure and bind everything together so are essential. With the whipped room temperature egg whites giving these pancakes their signature fluffy interior so it is not recommended to replace.
• Milk: Whole milk was used here and helps add moisture to our pancakes and balance out the flavors from eggs for the moisture in our batter. It also gives it the light result without becoming stodgy. You could substitute with creamy non dairy milk of your preference.
• Apples: The apples used here were firm and tart Granny Smith's, but you could replace with Gala, Fuji, Honeycrisp, Pink Lady or Braeburn apples for a similar texture.

See recipe card for quantities.

How to make Polish Apple Pancakes:

Step 1: Dry ingredients: Whisk the flour, sugar and ground cinnamon in a bowl.

Step 2: Wet ingredients: Add the millk and eggs and whisk.

Step 3: Apples: Toss the cubed apples into the batter and stir to combine.

Step 4: Cook: Heat a little oil and wipe to coat evenly in a fry pan and cook ½ ladleful amounts of batter until golden on both sides.

Step 5: Serve: Plate up a stack with a drizzle of syrup or honey.

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Polish Apple Pancakes (Racuchy z Jablkami)

Sylvie Taylor

These Polish Apple Pancakes (Racuchy z Jablkami) are the coziest treat for crisp fall mornings. Served warm with powdered sugar and a side of jam, they're pure nostalgia. 

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Breakfast

Cuisine Polish

Servings 4

Calories 463 kcal

Ingredients

  

1x2x3x

• 320 grams / 2 cups plain flour
• 14 grams / 1 tablespoon superfine/caster sugar
• 2 grams / 1 teaspoon ground cinnamon
• 3 grams / ½ teaspoon baking soda
• ¼ teaspoon sea or kosher salt
• 490 grams / 2 cups whole milk
• 110 grams / 2 large eggs room temperature
• 350 grams / 2 large firm apples peeled, cored and finely diced

Instructions

 

• Toss the flour, sugar, ground cinnamon baking soda and salt into a bowl.
• Add in the milk and eggs whisk until smooth.
• Toss in the cubed apples and stir.
• Heat a heavy based skillet or frying pan on medium low heat and pour in a teaspoon of oil, spreading out over the surface of the pan.
• Take ½ a ladleful of your batter and gently pour into your skillet.
• Cook until bubbles have formed on the edges of the pancake and it holds it’s shape when you slide a spatula underneath, approximately 2 minutes.
• Flip and cook the remaining side until both sides are golden.
• Place onto a plate and continue cooking the remaining pancakes until all the batter is cooked.
• Remove and plate up.
• Sprinkle over a hefty layer of confectioner’s sugar and serve up.
• Dig in and enjoy!

Notes

• Apples: The apples used here were firm and tart Granny Smith's, but you could replace with Gala, Fuji, Honeycrisp, Pink Lady or Braeburn apples for a similar texture.
• Other add ins: While apple is the classic, Poles also make racuchy with pears, plums, apricots, and even banana. You can add a handful of raisins, a splash of rum to the batter, or top with honey, salted caramel, or a swirl of quark (Polish fresh cheese) for extra flair.
• Heavy based frying pan: A heavy based frying pan will heat well and keep the heat, even on a low temperature to make those outer edges golden and light pancakes.
• Avoiding dense pancakes: This is often the result of overmixing, so only mix the batter just until combined. Also, make sure your frying pan is hot enough before adding the batter—a properly heated pan creates a quick crust that sets the outside.

Adapted from Allrecipes

Nutrition

Calories: 463kcal

Keyword apple, breakfast, brunch, fall dish, no bake dessert

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