Polish Pancakes with Yeast (Racuchy)

Polish pancakes with yeast (racuchy) are light and fluffy, low in sugar and easy to make.  Serve with a simple fruit compote (recipe below).

Polish pancakes, ‘racuchy’, 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!

Equipment you'll need

• Kitchen scale/measuring cup and spoon
• Large bowl, wooden spatula and small cloth
• Whisk, fork and large spoon
• Large pan and spatula
• Saucepan for making fruit compote

How to make Polish pancakes with yeast

Start by preheating your oven to its lowest temperature (after 10 minutes switch it off).

1.In a large bowl dissolve the yeast and sugar with the warm 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 stir for about 5 minutes.

2. Cover with a cloth and place the bowl in the centre of the oven (preheated, then switched off!) for 50-60 minutes until doubled in size.  During this time the mixture will expand nicely and lots of air bubbles will form inside. 

Top tips

• Placing the pancake mixture in a preheated oven (in the centre) is the best and quickest way of ensuring it expands and fills with air bubbles.  See Instructions for more details.
• Make the berry sauce before frying the pancakes so you can serve them immediately.
• It's important to fry these pancakes over a low heat so they have enough time to cook and rise and don't brown too quickly. Do not overcrowd the pan.
• Add a little oil into the pan for every batch (1-2 tablespoons each time).
• Best served immediately. Leftover pancakes can be covered, refrigerated and reheated in the microwave later.
• Not suitable for freezing.

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 rise nicely and become fluffy.

It is also important not to overcrowd the pan!

For best results serve immediately.

See Instructions below for more details.

Serving suggestions

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 (check out also my easy tips for making a fruit compote).  Pour liberally over the pancakes and enjoy! (I also served quinoa pancakes with a similar fruit compote).

These pancakes also taste delicious with my low carb easy chocolate sauce with raspberries as well as healthy orange sauce.  They can also be served with jam or icing sugar.

You might also like

You might also like my Polish inspired healthy apple pancakes with no added sugar (made without yeast).  Check out also Polish crepes with strawberry sauce and well as Polish rogaliki crescent cookies (made with yeast).

Keep in touch!

If you have made these yeast pancakes I'd love to know how they turned out for you.  Let me know in the comments below, thanks!

Follow me on Facebook, Instagram and Twitter for regular recipe updates. Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!

Polish Pancakes with Yeast (Racuchy)

These Polish Pancakes with Yeast (Racuchy) are light and fluffy, low in sugar and easy to make.  Serve with a simple fruit compote (recipe included).

4.84 from 6 votes

Print Pin Rate

Course: Breakfast, Snack

Cuisine: Polish

Prep Time: 8 minutes

Cook Time: 10 minutes

Resting time: 50 minutes

Total Time: 1 hour 8 minutes

Servings: 18 small pancakes

Calories: 124kcal

Author: Monika Dabrowski

Ingredients

• 300 g all purpose flour (2.4 cups)
• 240 ml warm milk
• 1.5 tsp fast action yeast
• 1 tbsp sugar
• 1 egg lightly beaten, room temperature
• Pinch of salt
• 6 tbsp vegetable oil

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

Metric - US Customary

Instructions

• Preheat the oven to its lowest temperature (after 10 minutes switch it off).
• In a large bowl dissolve the yeast and sugar with the 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 until smooth for about 5 minutes. Cover the bowl with a cloth and place in the centre of the oven for 50-60 minutes (after you’ve switched it off) until doubled in size.
• In a large pan heat up 2 tablespoons of the oil, then lower the heat and drop spoonfuls of the batter into the pan (without overcrowding it). The batter will be sticky. (Dip the spoon in a cup of hot water to prevent the mixture sticking to it). Fry the pancakes over a low heat for about 2.5 minutes on each side. Serve immediately.
• To make the 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.

Notes

• Placing the pancake mixture in the centre of a preheated oven is the best way of ensuring it expands and fills with air bubbles.  See Instructions for more details.
• Make the berry sauce before frying the pancakes so you can serve them immediately.
• It's important to fry these pancakes over a low heat so they have enough time to cook and rise and don't brown too quickly. Do not overcrowd the pan.
• Add a little oil into the pan for every batch (1-2 tablespoons each time).
• Best served immediately. Leftover pancakes can be covered, refrigerated and reheated in the microwave later.
• Not suitable for freezing.

Nutrition

Serving: 1serving | Calories: 124kcal | Carbohydrates: 17g | Protein: 3g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 10mg | Potassium: 60mg | Fiber: 1g | Sugar: 3g | Vitamin A: 45IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg

*Nutritional information is automatically generated and should be considered as an estimate.

Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!