Cookbook:Racuszki (Polish Pancakes)
| Racuszki (Polish Pancakes) | |
|---|---|
| Category | Polish recipes |
| Servings | 3 |
| Time | 15 minutes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
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.).
Ingredients
[edit | edit source]- 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)
Procedure
[edit | edit source]- 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.
Notes, tips, and variations
[edit | edit source]- 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.