Racuchy z Jabłkami: Polish Apple Pancakes
Soft and fluffy apple pancakes, a hit among youngsters.
- 4 large apples (30 oz, 850 g)
- 3 cups (350-400 g) all-purpose flour
- 2 tablespoons (20 g) powdered / icing sugar
- 1 teaspoon cinnamon (optional)
- 0.5 teaspoon (2-3 g) baking soda
- pinch of salt
- 2 cups (500 ml) whole milk
- 2 medium eggs
- 2 tablespoons clarified butter; for frying, can be substituted with canola oil
- 1 cup (250 ml) cream 18%
- 1 teaspoon powdered/icing sugar, can be substituted with honey
- extra powdered/icing sugar; for sprinkling
- Peel the apples. Grab each apple by the top and the bottom of the core and grate it using large holes. You could also grate only half of the apples and slice the other half into tiny cubes instead. Squeeze the juice out of the grated apples and set aside.
- Grab a large bowl. Sift in the flour, powdered sugar, baking soda, salt and cinnamon.
- Gradually pour in the milk, whisking as you go.
- Add 2 eggs and keep on whisking. Mix everything together well. The batter should be smooth and ideally lump-free.
- Add grated/sliced apples to the batter and combine everything together with a spatula.
- Grease the frying pan with clarified butter (regular butter tends to burn, but you can use canola oil instead). Set it on a medium heat.
- Using a small ladle (or just a regular tablespoon), pour the batter onto the frying pan and form a small pancake. Make sure the pancake isn't too thick! Repeat until you're out of space on the pan.
- Fry the pancakes for 2-3 min on each side until golden.
- Repeat until you're out of batter. Keep them warm in a low oven as you go (optional).
- Serve warm or cold. Top with cream (sweetened with powdered sugar) or just sprinkle them with powdered sugar.
Perfect for breakfast, dessert or a quick snack. So quick & easy to make - no yeast is needed!
Grab each apple by the top and the bottom of the core and grate it using large holes. You could in addition grate only half of the apples and slice the other half into tiny cubes instead. Squeeze the juice out of the grated apples and set aside.
Sift in the flour, powdered sugar, baking soda, salt and cinnamon. Gradually pour in the milk, whisking as you go.
The batter should be smooth and ideally lump-free. Add grated/sliced apples to the batter and combine everything together with a spatula.
Grease the frying pan with clarified butter (regular butter tends to burn, but you can use canola oil instead). Using a small ladle (or just a regular tablespoon), pour the batter onto the frying pan and form a small pancake.
Fry the pancakes for 2-3 min on each side until golden. Keep them warm in a low oven as you go (optional). Top with cream (sweetened with powdered sugar) or just sprinkle them with powdered sugar.
