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).

What does racuchy mean in English?

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.

What's the difference between racuchy and pancakes?

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.

Do I need a special pan to make racuchy?

No, a good non-stick frying pan will do the job perfectly.

When should I eat racuchy?

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.

What toppings can I add to racuchy?

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.

Can I make savoury racuchy?

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 tsp (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 .

Racuchy (Polish Apple Pancakes)

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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…

Author: Margie Nomura

Ingredients

Scale

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 tsp 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

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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 tbsp 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)?.

Find it online: https://desertislanddishes.co/racuchy/