Racuszki (Polish Pancakes)
Racuszki are pancakes made from batter fried on a hot griddle or a pan. They are a traditional Polish dish, but they exist in several variations in many different local cuisines, such as Danish [1]. Usually the form varies from small pancakes or something akin to donuts, and the filling can change as well (e.g. apple and cinnamon, raisins, etc.).
Total Time
15 minutes
Servings
3
1 L sour milk or cultured buttermilk
1 cup white flour
1½ tsp baking soda
1 pinch salt
2 eggs
1 kg apples (optional), sliced
½ tsp ground cinnamon (optional)
½ cup raisins (optional)
In large bowl, mix the baking soda, salt, and flour together well.
Add sour milk and eggs, and mix until smooth.
Pour small ladlefuls of the mixture into a non-stick pan, one at a time OR dip slices of peeled apples in batter and put them in the pan.
Cook until the edges are dry. Turn; cook until golden.
- •Serve with sugar, butter, maple syrup, melted chocolate, or jam. Sugar is traditional, and some people eat them without toppings.
- •Racuszki do not store well.
- •Use yogurt or cultured buttermilk if you do not have sour milk, but do not replace it with normal milk.
- •Cooking apples are preferred, if using.