Racuchy z Jablkami
Thick, puffy yeast pancakes studded with apple, fried in shallow oil and dusted with icing sugar. A Polish weekend breakfast and an autumn favourite, when the apples are tart and plentiful.
Ingredients
- all-purpose flour — 300 g
- warm milk — 300 ml
- dried yeast — 7 g
- sugar — 2 tbsp
- egg — 1 pcs
- salt — 1 pinch
- tart apples — 3 pcs
- ground cinnamon (optional) — 0.5 tsp
- sunflower oil, for frying — 150 ml
- icing sugar, to serve — 2 tbsp
Instructions
- Whisk the yeast and sugar into the warm milk and leave for 10 minutes until it foams.
- Beat in the flour, egg and salt to a thick, sticky batter, much thicker than for pancakes. Cover and leave in a warm place for 45 minutes, until bubbly and risen.
- Peel and core the apples and cut them into small cubes or thin slices.
- Fold the apples and cinnamon gently into the risen batter, without stirring out all the air.
- Heat oil 5 mm deep in a frying pan over a medium heat. Drop in heaped tablespoons of batter and flatten them slightly.
- Fry for 2 minutes on each side until puffed and golden and cooked through in the middle.
- Drain on kitchen paper, dust with icing sugar and eat warm.