The best pumpkin and apple racuchy – Polish-style yeast pancakes! The addition of yeast makes them wonderfully thick and fluffy. No eggs are needed in this recipe, as the pumpkin purée gives the batter a lovely texture and flavour on its own. Thanks to this, the racuchy are light as a cloud :). They don’t taste strongly of pumpkin, but it gives them a beautiful light orange colour. I also added apple slices to the batter before leaving it to rise. Traditionally, racuchy are served lightly dusted with icing sugar. They taste amazing!
Makes 2 plates of racuchy.
Ingredients for the racuchy:
- 500 g plain flour
- 30 g fresh yeast or 15 g dried yeast
- a pinch of salt
- 2 Tbsp sugar
- 1½ cups lukewarm milk
- 1 cup pumpkin puree*
- 1 Tbsp vanilla extract or vodka
- 4 large apples
Additionally:
- oil, for frying
- icing sugar, for dusting
Note: 1 cup is equal to 250 ml. Peel and core the apples, then cut them into slices.
In a bowl, combine the sifted flour with a pinch of salt and make a well in the centre. Crumble the fresh yeast into the well (if using dried yeast, mix it directly into the flour), sprinkle with sugar and pour in ½ cup of lukewarm milk. Cover with a kitchen towel and leave in a warm place for about 15 minutes, until the yeast mixture becomes foamy.
Once the yeast has activated, pour in the remaining milk, add the pumpkin purée and vanilla extract, and mix with a spatula. The batter should be thick but still spoonable – not too runny and not too stiff. If needed, adjust the consistency with a little extra flour or milk. Fold in the apple slices. Cover and leave to rise in a warm place for about 1 hour, or until doubled in size.
Pour some oil into a small bowl to prevent the batter from sticking to the spoon. Dip a tablespoon into the oil, scoop up a spoonful of batter and carefully place it into hot oil. Fry over medium heat, making sure the oil isn’t too hot, as the racuchy can brown quickly while remaining raw inside. Fry on both sides until golden brown.
Serve with plum or pear jam, or simply dust with icing sugar.
*You can use ready-made canned or homemade pumpkin purée.
Enjoy!
I read all comments, but unfortunately I can't answer them all. Before posting a question, make sure nobody has asked a similar one (this will be facilitated by the search engine included in the comments). Comments with links may not be published.
Blog author