Description

Enjoy traditional Polish Apple Pancakes, known as Racuchy z Jabłkami, which are fluffy, lightly sweetened pancakes filled with tender apple pieces. This nostalgic recipe is quick and easy, perfect for a comforting breakfast or dessert that will remind you of Babcia’s kitchen.

Ingredients

Scale

Pancake Batter

1 Large Egg
3 tbsp White Sugar (Caster Sugar)
1 tsp Baking Powder
185 g Plain Flour
125 ml Milk (plus extra 20 ml if needed)
1 tsp Vanilla Extract

Apples

2 medium Apples (small diced or grated)
Juice of ½ Lemon (optional, omit if apples are very sour)

Frying

3 tbsp Vegetable Oil (for frying)

Finishing

2 tbsp Icing Sugar (for dusting)

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Instructions

Prepare Apples: In a bowl, mix the diced apples with the juice of half a lemon and set aside. Skip the lemon juice if your apples are naturally sour.
Whisk Egg and Sugar: In a separate mixing bowl, whisk together 1 large egg and 3 tablespoons of caster sugar until pale yellow, which should take about 2 minutes.
Make Batter: Add 1 teaspoon of baking powder, 1 teaspoon of vanilla extract, 185 grams of plain flour, and 125 milliliters of milk to the egg mixture. Whisk until the batter is smooth and lump-free. If the batter is too thick, gradually add up to 20 ml more milk to reach desired consistency. Note that higher protein flours absorb more liquid.
Incorporate Apples: Gently fold the lemon-soaked diced apples into the batter. Alternatively, grate the apples for a different texture and mix them in thoroughly.
Heat the Pan: Warm a hybrid non-stick frying pan over medium heat and add 1 tablespoon of vegetable oil to coat the surface.
Fry Pancakes: Spoon 2 tablespoons of the pancake batter into the pan and spread slightly to shape. Fry each pancake for about 2 minutes per side or until golden brown. Adjust the heat if the pancakes brown too fast.
Serve: Once cooked, transfer pancakes to a plate and dust generously with icing sugar. Serve warm and enjoy your authentic Polish apple pancakes (Racuchy z Jabłkami). Smacznego!

Notes

Substituting Baking Soda for Baking Powder: Use ¼ teaspoon baking soda in place of 1 teaspoon baking powder and make sure an acid like lemon juice is included to activate it.
For Gluten-Free: Swap all-purpose flour with a gluten-free flour blend. Almond or coconut flour can add nuttiness but may require liquid adjustment.
Milk Alternatives: For lactose intolerance, substitute regular milk with almond, soy, oat, or coconut milk without altering other ingredients.