These racuchy (pronounced rahtz-oo-hih) are one of my favourite super simple pancake recipes. They are traditional Polish apple pancakes and they actually have a lot in common with doughnuts since they contain yeast instead of baking powder. This gives them a fabulously fluffy texture and delicious flavour - with hints of spiced cinnamon and fruity apple. So good. Serve warm with sweet raspberry compote, whipped cream and a dusting of icing sugar. Perfect for breakfast, brunch or dessert - and ideal for Shrove Tuesday (pancake day)!
I love making different pancake recipes from around the world. From classic British pancakes to Hong Kong-style mango pancakes - not forgetting American pancakes, Scotch pancakes and French crêpes (which I love turning into a strawberry mille crêpe cake!). There are so many variations but I think racuchy doesn’t get enough attention outside of Poland.
As I mentioned before, racuchy are a bit like a cross between an American pancake and a doughnut. But don’t worry, just because they have a yeasted batter, doesn’t mean they are complicated. I think this often puts people off as you do need to let the yeast prove for about an hour to give it time to do its thing. But it really is worth it and it's something a little different to regular pancakes. Plus, you can make it the night before, cover and leave it to prove overnight in the fridge.
When it comes to cooking racuchy, it really couldn’t be easier. Unlike other poffertjes, you don’t need any special equipment. A good non-stick frying pan will do an excellent job. If you want to cook several at once, go for the largest non-stick frying pan you have - but always take care not to overcrowd the pan. The racuchy need space to puff up, if you add to many at once, you will end up with a giant splodge-like racuchy.
Once you have fried your racuchy, you can have great fun with the toppings. I have included a recipe for homemade raspberry compote but you can just warm up your favourite jam or add a handful of berries if you are in a hurry. Alternatively, why not try melted chocolate, Nutella, Lotus Biscoff, my easy homemade pistachio cream or easy lemon curd instead? You can also swap the softly whipped cream for clotted cream (so indulgent) or a swirl of squirty cream. Sometimes I go for mascarpone or yoghurt - even crème fraîche for a bit of a tang. A drizzle of maple syrup/runny honey is also very good. The possibilities are endless!
Jump to:
Why you will love this recipe:
- They are simple to make. The prep time is minimal and they use budget-friendly ingredients.
- They are perfect for a sweet breakfast, brunch, light dessert or Shrove Tuesday (pancake day) treat.
- They are a delicious alternative to traditional pancakes and doughnuts.
- They are a real crowd pleaser.
- They are versatile. Enjoy getting creative with different toppings.
Ingredients:
Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!
Plain flour - also known as ‘all-purpose’ flour. This gives structure to the racuchy batter.
Milk - opt for full-fat for the best results. You want to make sure it is lukewarm to activate the yeast. However, it mustn’t be too hot or it will have the opposite effect and kill it.
Fast action instant yeast - this is what gives the racuchy its famous light and fluffy texture.
Caster sugar - this adds a hint of sweetness to the racuchy batter. It also helps sweeten the homemade raspberry compote.
Eggs - I always recommend cooking with free-range large eggs stamped with the British Lion mark.
Vanilla extract - this adds a subtle vanilla sweetness to the racuchy.
Ground cinnamon - you can add as much, or as little, cinnamon depending on how strong a flavour you like. It gives a subtle spiced sweetness.
Eating apples - you can grate or very finely chop your apples. If you are grating them, don’t worry about peeling.
Oil or butter - this helps prevent the racuchy from sticking when you fry them.
Raspberries - you can use fresh or frozen raspberries to make the fruity raspberry compote.
Lemon - this adds a refreshing flavour to the raspberry compote and helps balance out the sweetness.
Cream - softly whipped cream adds a little indulgence to these racuchy.
Icing sugar - a dusting of icing sugar adds a hint of sweetness and pretty decorative finish to these racuchy.
Substitutions and Variations:
Sugar: you can use any kind of sugar you like in this recipe. Granulated or golden caster will work just as well. Or opt for soft light brown sugar for a more caramel flavour. This works really well with the apple/cinnamon notes.
Vanilla: you can use vanilla bean paste if you prefer. Just avoid vanilla essence as that uses artificial ingredients and will give these racuchy a synthetic taste.
Spices: you can swap the cinnamon for mixed spice or ground ginger - or leave it out completely if you aren’t a fan.
Fruit: you can use any kind of apple you like, whichever is your favourite - just not cooking apples as these are too sour. You can also swap for grated or finely diced pears, if you prefer. More modern recipes use banana, although this isn’t a like-for-like swap so might take some experimenting to get right.
Berries: Use whatever berries you like. I tend to go for what is in season if I am using fresh. However, frozen work really well too (and are much more affordable). Strawberries, blueberries, blackberries, pitted cherries or mixed berries are all delicious. Alternatively, Bonne Maman has a lovely cherry compote - or you could add a spoonful of warm jam if you want a super quick cheat’s version. If serving to adults, cherries in kirsch feel very luxurious.
Cream: You can also serve with clotted cream or mascarpone is very good too. If you prefer a tangier flavour, sour cream, crème fraîche and yoghurt are all lovely.
Chocolate: these racuchy are great drizzled with melted chocolate. Dark , milk or white chocolate all work depending on what you are after.
Toppings: just like British pancakes you can try all sorts of toppings with these racuchy. Nutella is a firm favourite of mine, so is Lotus Biscoff, my easy homemade pistachio cream or easy lemon curd for a zesty twist. You can also serve with a drizzle of maple syrup or runny honey, if you prefer.
Here's how to make perfect Racuchy:
Here's a step by step guide for what you need to do, but you can find the full recipe at the bottom of the page for detailed instructions.
ONE: In a large jug, mix together the lukewarm milk, yeast and sugar. Leave to sit for about 10 minutes - or until frothy and bubbly.
TWO: Next, add the flour and salt to a large mixing bowl. Pour in the milk, followed by the egg.
THREE: Whisk well until you have a smooth batter.
FOUR: Cover with cling film or a clean tea towel and set aside to rest in a warm place for about 45 minutes to 1 hour - or until really bubbly and roughly doubled in size.
FIVE: Meanwhile, make the raspberry coulis: tip the raspberries into a medium-sized saucepan. Add the caster sugar, lemon zest and 1 tablespoon water. Place over a low-medium heat and slowly bring to the boil, stirring occasionally until the sugar dissolves.
SIX: Once simmering, reduce the heat and cook gently for about 5 minutes - or until the raspberries have softened. Remove the raspberries from the heat and add lemon juice, to taste. Adjust the sweetness, if necessary. Pour into a bowl and set aside.
SEVEN: Grate the apple. Deflate the yeast dough by punching it down and knocking out the air. Give it a good stir. Add the grated apple and mix well until evenly distributed throughout.
EIGHT: Place a large non-stick frying pan over a medium heat and lightly grease with oil or butter. Pour the racuchy batter into a large jug or squeezy bottle (or you can use a small cookie scoop, or ladle).
NINE: Pour or drop large spoonfuls of the batter, well spaced apart, into the pan. Cook for 3 minutes until golden on one side then flip.
TEN: Serve the racuchy warm topped with whipped cream, raspberry compote and a dusting of sieved icing sugar.
Cooking Tips:
Milk temperature: make sure your milk is lukewarm - if you have a thermometer, it should be between 38-46°C. Too hot and it will kill the yeast, too cold and it will slow down the fermentation process.
Taste test: make sure you taste your raspberries to determine how much sugar and lemon to add to your raspberry compote. If they are a little on the tart side, add more sugar. If you find it a touch too sweet, simply add more lemon juice. Keep tasting and adjusting until you are happy with the balance of flavours.
Doubled in size: if you worry about knowing when your batter has doubled in size, you can always take a ‘before’ and ‘after’ photo on your phone. Alternatively, make sure you use a clear bowl when making the batter, then use an erasable marker pen to draw a line on the side.
Proving time: the exact time your racuchy batter takes to prove depends on the temperature of your room. Warmer areas will mean the batter is ready after a shorter period of time. However, if your house is on the colder side, you are likely to need a little longer. Be flexible and adjust depending on your batter - just make sure you don’t let it over-prove or it will taste sour.
Texture: if you choose to chop your apples, make sure they are very fine or you will end up with hard clumps in the batter.
Chef’s perk: you may find the first racuchy looks a little rustic. Don’t panic! You will soon get the hang of it as you go onto the next one and familiarise yourself with the pan, batter and technique. Just set the first one aside as a chef’s perk. Quality control is very important…
Frequently Asked Questions
Racuchy are delicious thick Polish pancakes - a bit like doughnuts, but easier! They are gloriously golden and crisp on the outside with a fluffy inside and subtle sweet flavour. They don’t have a ‘filling’ piped in like a doughnut, although one of the most popular kinds has apple and cinnamon added to the batter after proving (hence the inspiration for this recipe).
I don’t speak Polish but, apparently, the name ‘racuchy’ comes from the Polish word ‘raczyć’ which means ‘to treat’ or ‘to indulge’. That would make perfect sense as these racuchy are a delicious special treat.
Quite a lot. Racuchy are very different to the large, thin British pancakes or crêpes (like the ones I use in my strawberry mille crêpe cake). They also differ from American pancakes as they use yeast instead of baking powder which gives them a tangier flavour and very fluffy texture. They are smaller and thicker too.
No, a good non-stick frying pan will do the job perfectly.
More FAQs
Personally, I can eat racuchy (or any pancakes really) at any time of the day. They are delicious for breakfast, brunch or pudding with a whole host of toppings. Particularly on Shrove Tuesday (pancake day). In Poland, they are often enjoyed throughout the day too - sometimes as a snack or a treat for special occasions. Savoury versions (more on that below) often form part of the Christmas Eve celebrations in the Podlachia region.
I love to serve my racuchy with whipped cream, raspberry compote and a dusting of icing sugar. However, like all pancakes, you can get creative and go with whatever you fancy. I love to add a drizzle of dark, milk or white chocolate. If I am in a rush, I swap the compote for a handful of berries or just warm up any flavour jam. Alternatively, serve with your choice of spread. I switch it up between Nutella, Lotus Biscoff, my easy homemade pistachio cream or easy lemon curd for a zesty twist. You can also swap the whipped cream for clotted cream (so indulgent) or a swirl of squirty cream (this Président one is rather impressive). Maple syrup or runny honey are also delicious choices.
Yes! Just like you can have savoury pancakes and crêpes, you can have savoury racuchy too. In Poland, they often make plain racuchy and serve with fish or mushroom soup (it is particularly popular to serve on Christmas Eve in the Podlachia region). They also make a savoury filled racuchy using diced or grated potatoes instead of apples. If you do make a savoury version, remember to leave out the vanilla and cinnamon - although you can add herbs for flavour instead. It would be a good idea to reduce the sugar to about 1-2 teaspoon (you still need a little to help the yeast). You can top with grated cheese, if you like. Or you can go down the smoked salmon and cream cheese/sour cream/crème fraîche route like my smashed potatoes with crème fraîche.
Storage & Make Ahead Instructions
To store: The cooked racuchy can be kept in an airtight container in the fridge for up to 2 days. You can also make the raspberry compote in advance. Leave it to cool completely then cover and chill in the fridge for up to 5 days.
To reheat: you can reheat the racuchy in the microwave in a loosely covered microwave-proof container. The exact time will depend on the number you are reheating and the strength of your microwave - I like to do 15-second blasts until hot. Watch closely as you don’t want to overheat them or they will become rubbery. Alternatively, preheat the oven to 180°C/160°C Fan and bake on a lined baking sheet for about 6 minutes - or in an airfryer at 180°C for about 4 minutes. You can also reheat in a buttered non-stick frying pan over a low heat for a couple of minutes, flipping to cook on both sides. You can serve the raspberry compote warm or cold - simply reheat in a pan until warm or in 15-second increments in the microwave in a microwave-proof bowl.
To freeze: you can freeze the cooked racuchy and raspberry compote in separate sealed containers for up to 2 months. Defrost before reheating.
Make ahead: make the racuchy batter the day before and keep covered and chilled in the fridge overnight - although don’t be tempted to push it any longer. Proving it in the fridge slows down the process so it can be left overnight without risking over-proofing the batter.
Other recipes you might enjoy:
If you like these racuchy you will love my easy pancakes without baking powder. Also don’t miss my apple beignets (appelflappen) or fluffy banana pancakes.
Made this recipe and loved it?
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PrintRacuchy (Polish Apple Pancakes)
These irresistible racuchy are a must-try pancake recipe. They are super simple to make and have the most delicious subtly spiced flavour and fluffy texture. Perfect for breakfast, brunch or dessert (and ideal for Shrove Tuesday (pancake day)!) with your choice of toppings…
Ingredients
For the racuchy:
- 250 g plain flour
- 240 ml full-fat lukewarm milk
- 7 g fast-action dried yeast
- 50 g caster sugar
- 2 large eggs
- 1 tsp vanilla extract
- A generous pinch of ground cinnamon
- A generous pinch of salt flakes
- 2 medium-sized eating apples, grated (you don’t need to worry about peeling them)
- Oil or butter, for frying
For the raspberry compote:
- 300g fresh or frozen raspberries
- About 1-2 teaspoon caster sugar, to taste
- Zest of ½ lemon and about 1 tbsp lemon juice, to taste
To serve:
- Softly whipped cream
- Raspberry compote
- Icing sugar, for dusting
Instructions
- Firstly, make sure your milk is lukewarm. I like to use the microwave and heat in 30-second increments. You just want it warm so if you hold your hand against it, it’s not too hot or too cold. If it is too hot, let it cool slightly or it will kill the yeast. If you have a thermometer, it should be between 38-46°C.
- In a large jug, mix together the lukewarm milk, yeast and sugar. Leave to sit for about 10 minutes - or until frothy and bubbly. Technically, you don’t need to do this with fast action yeast, but I always like to check to ensure it is active and working.
- Next, add the flour and salt to a large mixing bowl. Pour in the milk, followed by the egg, then whisk well until you have a smooth batter.
- Cover with cling film or a clean tea towel and set aside to rest in a warm place for about 45 minutes to 1 hour - or until really bubbly and roughly doubled in size. If your house is colder, it might take a little longer. Make sure it doesn’t over-prove or it will develop a sour flavour.
- Meanwhile, make the raspberry compote: tip the raspberries into a medium-sized saucepan. Add the caster sugar, lemon zest and 1 tablespoon water. Place over a low-medium heat and slowly bring to the boil, stirring occasionally until the sugar dissolves. Once simmering, reduce the heat and cook gently for about 5 minutes - or until the raspberries have collapsed.Remove the raspberries from the heat and add lemon juice, to taste. Adjust the sweetness, if necessary. Pour into a bowl and set aside.
- Deflate the yeast dough by punching it down and knocking out the air. Give it a good stir. Add the grated apple and mix well until evenly distributed throughout.
- Place a large non-stick frying pan over a medium heat and lightly grease with oil or butter.
- Pour the racuchy batter into a large jug or squeezy bottle (or you can use a small cookie scoop, or ladle).
- Pour or drop large spoonfuls of the batter, well spaced apart, into the pan.
- Cook for about 3 minutes - or until golden underneath and the edges are set. Using a spatula or palette knife, gently flip over and continue to cook for a further 2-3 minutes on the other side until golden on each, puffed up and fluffy. Remove from the pan and place onto a lined plate. Cover with foil to keep warm and repeat with the remaining batter, greasing with more oil/butter, as necessary. You should make around 12 racuchy.
- Serve the racuchy warm topped with whipped cream, raspberry compote and a dusting of sieved icing sugar.
Notes
Scroll up for a helpful step by step guide on how to make racuchy.
To store: The cooked racuchy can be kept in an airtight container in the fridge for up to 2 days. You can also make the raspberry compote in advance. Leave it to cool completely then cover and chill in the fridge for up to 5 days.
To reheat: you can reheat the racuchy in the microwave in a loosely covered microwave-proof container. The exact time will depend on the number you are reheating and the strength of your microwave - I like to do 15-second blasts until hot. Watch closely as you don’t want to overheat them or they will become rubbery. Alternatively, preheat the oven to 180°C/160°C Fan and bake on a lined baking sheet for about 6 minutes - or in an airfryer at 180°C for about 4 minutes. You can also reheat in a buttered non-stick frying pan over a low heat for a couple of minutes, flipping to cook on both sides. You can serve the raspberry compote warm or cold - simply reheat in a pan until warm or in 15-second increments in the microwave in a microwave-proof bowl.
To freeze: you can freeze the cooked racuchy and raspberry compote in separate sealed containers for up to 2 months. Defrost before reheating.
Make ahead: make the racuchy batter the day before and keep covered and chilled in the fridge overnight - although don’t be tempted to push it any longer. Proving it in the fridge slows down the process so it can be left overnight without risking over-proofing the batter.
Milk temperature: make sure your milk is lukewarm - if you have a thermometer, it should be between 38-46°C. Too hot and it will kill the yeast, too cold and it will slow down the fermentation process.
Taste test: it is important to taste your raspberries to determine how much sugar to add to your raspberry compote. If they are a little on the tart side, add more sugar. If you find that your finished raspberry compote is a touch too sweet, simply add more lemon juice. Keep tasting and adjusting until you are happy with the balance of flavours.
Texture: if you prefer, you can very finely dice the apples before stirring into the batter. This gives a nice texture (you may wish to peel them first in this case).
Greasing the pan: you can fry these racuchy off in a flavourless oil, coconut or butter. The choice is up to you depending on whether you want to add a bit of extra flavour or not.
Patience: watch the racuchy closely as they are cooking, but don’t fiddle about with them. Although you don’t want them to overcook, they do need time to turn golden or they won’t puff up and you won’t be able to flip them.
Chef’s perk: like any pancake, you may find the first few racuchy look a little less than perfect. Don’t panic! You will soon get the hang of it as you go onto the next batch and familiarise yourself with the pan, batter and technique. Just set the first few aside as a chef’s perk. Quality control is very important…
Serving suggestions: these are delicious with homemade raspberry compote and whipped cream. However, they are also lovely with all sorts of berries, jam, runny honey or maple syrup. Alternatively, why not try them drizzled with melted chocolate, Nutella, my easy lemon curd or easy homemade pistachio cream (see Substitutions and Variations for more ideas)?.
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