Banana Chocolate Pancakes - Racuchy Czekoladowo-bananowe

Racuchy are traditional Polish pancakes similar to American pancakes but may have different variations in terms of ingredients and toppings.

The batter for racuchy typically includes flour, eggs, milk or water, and sometimes yeast or baking powder for leavening. It can also contain additional ingredients such as sugar, salt, vanilla extract, and sometimes grated apples or other fruits.

Once the batter is prepared, it's cooked on a skillet or griddle until golden brown on both sides. Racuchy can be served sweet or savory, and they are often enjoyed with toppings such as powdered sugar, maple syrup, jam, fruit compote, or sour cream.

This is a non-traditional version of racuchy (Polish pancakes) made with the addition of banana and cocoa powder, offering a rich and fruity twist. Unlike the classic version with cubed apples, these pancakes are chocolaty and sweet, with a soft, moist texture from the banana.

Check out my Racuchy z Jabłkami (Apple Pancakes) Recipe LINK

Check out my No Yeast Strawberry Racuchy Recipe LINK

Ingredients:

- 220 cake flour

- 30g cocoa powder 

- 4g dry yeast

- 180ml warm milk

- 40g sugar

- 2 bananas

- 1 egg 

Instructions:

1. Activate the Yeast:

   - If using fresh yeast, crumble it into a small bowl. If using dry yeast, you can add it directly to the flour.

   - In a mixing bowl, combine the warm milk with the sugar and yeast. Stir until the yeast is dissolved. Let it sit for a few minutes until it becomes frothy.

2. Prepare the Dough:

   - Once the yeast mixture is frothy, add the flour and egg to the bowl. 

   - Mix everything together until a smooth batter forms. You can use a whisk or a spoon for this step.

3. Proof the Dough:

   - Cover the bowl with a clean kitchen towel or plastic wrap and place it in a warm place. 

   - Allow the dough to rise for about 60 minutes, or until it doubles in size.

4. Cook the Pancakes:

   - Heat a frying pan or skillet over medium heat. 

   - Lightly grease the pan with butter or oil.

   - Using spoon scoop 1-2 spoonful of pancake batter onto the hot pan, spreading it out slightly with the back of the spoon.

   - Cook the pancake for 2-3 minutes on one side, or until bubbles form on the surface and the edges start to set.

   - Flip the pancake and cook for an additional 1-2 minutes on the other side, or until golden brown and cooked through.

   - Repeat with the remaining batter, adding more butter or oil to the pan as needed.

5. Serve:

   - Serve the pancakes warm, either plain or with your favorite toppings such as maple syrup, honey, powdered sugar, or a dollop of whipped cream.