These Polish Pancakes with Yeast (Racuchy) are light and fluffy, low in sugar and easy to make. Serve with a simple fruit compote (recipe below).
These Polish ‘racuchy’ pancakes are as easy to make as American style pancakes, except they require a little more preparation time. This is because they contain yeast, which needs a bit of time to start working. But the end result is absolutely worth the wait!
How to make Polish pancakes with yeast
Start by preheating your oven to its lowest temperature (after 10 minutes switch it off).
In a large bowl dissolve the yeast and sugar with the milk by whisking the mixture for about 30 seconds. Then pour in the beaten egg and whisk to combine. Pour in the flour, add a pinch of salt and using a wooden spoon or spatula combine the ingredients. Cover with a cloth and pop the bowl into the oven (preheated, then switched off!) for 40 minutes. During this time the mixture will expand nicely and lots of air bubbles will form inside.
Before and after photos
The first photo shows the mixture ready to go into the oven. The second shows the mixture after 40 minutes in the oven. It’s doubled in size!
Placing the pancake mixture in a preheated oven is the best way of ensuring it expands and fills with air bubbles.
How to fry yeast pancakes
There is no need to stir the pancake mixture after removing it from the oven. Simply heat up about 2 tablespoons of the oil and start making the pancakes.
It is very important that you fry these pancakes over a low heat! They need about 2.5 minutes on each side to rise and cook through. If the temperature is too high they might brown too quickly while still being a little undercooked. If you cook them slowly they will have risen nicely and become fluffy.
It is also important not to overcrowd the pan!
For best results serve immediately.
See Instructions below for more detail.
You can make a quick fruit compote using berries (I chose raspberries but you can use any berries) to serve, either hot or cold, with these pancakes. To make the fruit compote simply cook the fruit with a little maple syrup and vanilla bean paste/extract for about 5 minutes until soft. Pour liberally over the pancakes and enjoy!
Polish Pancakes w Yeast (Racuchy)
- 1.5 cups all purpose flour
- 1 cup warm milk
- 1.5 tsp fast action yeast
- 1 tbsp sugar
- 1 egg, lightly beaten, room temperature
- Pinch of salt
- Vegetable or olive oil for frying
For the compote
- 1.5 cups fresh of frozen berries, I used raspberries
- 1 tbsp maple syrup
- 1/4 tsp vanilla bean paste or extract
- Preheat the oven to its lowest temperature (after 10 minutes switch it off).
- In a large bowl dissolve the yeast and sugar with warm milk by whisking for about 30 seconds. Pour in the beaten egg and whisk to combine. Add the flour, pinch of salt and stir using a wooden spoon to combine. Cover the bowl with a cloth and place in your preheated oven for 40 minutes (after you’ve switched it off).
- Heat up 2 tablespoons of the oil, then lower the heat and place spoonfuls of the batter in the pan (without overcrowding it). (Dip the spoon in a cup of hot water to prevent the mixture sticking to it. Do this for every pancake). Fry the pancakes over a low heat for about 2.5 minutes on each side. Serve immediately!
- To make the easy fruit compote place the fruit, maple syrup and vanilla in a saucepan and cook over a medium heat for 5 minutes or until the fruit softens and starts releasing juice. (Make the compote before you make the pancakes). Serve hot or cold.
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RECIPE LINK PARTIES
I am bringing these Polish yeast racuchy pancakes to #CookBlogShare, which I have the pleasure of hosting this week. Also sharing with What’s For Dinner Sunday Linkup.