Polish Apple Pancakes (Racuchy)
Fluffy, golden Polish apple pancakes made with tangy buttermilk and tender apple slices, fried until crisp at the edges and dusted with powdered sugar. A classic fall recipe from my family’s kitchen.
Equipment
- Large mixing bowl, Whisk, Cast iron or heavy skillet, Fine-mesh sieve
Ingredients
- 2 cups buttermilk room temperature
- 2 large eggs
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour 280 g
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon cinnamon optional
- 3 medium apples such as Honeycrisp or Jonagold
- 1 cup neutral oil for frying
- 2 tablespoons powdered sugar for dusting
Instructions
- Peel and core the apples, then cut into thin slices or small dice.
- In a large bowl, whisk the buttermilk, eggs, sugar and vanilla until smooth.
- Add the flour, baking soda, baking powder, salt and cinnamon. Stir just until no dry flour remains. The batter should be thick, like thick sour cream, and fall slowly off a spoon. If it's runny, add more flour 1 tablespoon at a time.
- Fold in the apples and let the batter rest for 10 minutes.
- Heat about ¼ inch of oil in a skillet over medium heat. The oil is ready when a small drop of batter sizzles right away.
- Drop heaping spoonfuls of batter into the oil, leaving space between them. Fry for 2 to 3 minutes, until the edges are set and the bottoms are deep golden.
- Flip and fry for about 2 minutes more, until golden and cooked through. If they brown too quickly, lower the heat slightly.
- Drain on paper towels. Dust with powdered sugar and serve warm.
Notes
Kefir: For the traditional Polish version, use the same amount of kefir in place of buttermilk. Start with a little less flour and add more until the batter is thick.
Make ahead: Fry the batter within about 30 minutes of mixing so the pancakes keep their lift.
Storage: Refrigerate cooled pancakes in an airtight container for up to 3 days, or freeze between sheets of parchment for up to 2 months. Reheat in a dry skillet or air fryer, then dust with powdered sugar.
Make ahead: Fry the batter within about 30 minutes of mixing so the pancakes keep their lift.
Storage: Refrigerate cooled pancakes in an airtight container for up to 3 days, or freeze between sheets of parchment for up to 2 months. Reheat in a dry skillet or air fryer, then dust with powdered sugar.