Racuchy are soft, pillowy Polish pancakes typically made with a yeast-based dough, giving them a light and airy texture. They’re gently pan-fried until golden brown and often studded with juicy strawberries inside or served with fresh fruit on top. Slightly sweet and beautifully crisp on the outside, they make a delightful breakfast or afternoon treat - perfect dusted with powdered sugar or served with a dollop of sour cream.
My version is simplified and uses baking powder, saving you an hour of waiting time.
Ingredients:
- 250g all-purpose flour
- 5g baking powder
- 180ml milk
- 40g sugar
- 1-2 eggs
- 200g strawberries, sliced
Instructions:
1. Prepare the Batter:
- In a large mixing bowl, sift together the flour and baking powder to ensure there are no lumps.
- Add the sugar to the flour mixture and stir to combine.
- Add the milk and eggs, and mix until well combined.
2. Prepare Strawberries:
- Wash the strawberries, remove the leaves, and dice them.
- Gently fold the diced strawberries into the pancake batter until evenly distributed.
3. Cook the Pancakes:
- Heat a non-stick frying pan or griddle over medium heat, and lightly grease the pan with butter or cooking spray.
- Once the pan is hot, add 1-2 spoonfuls of pancake batter onto the pan, and use the back of the spoon to spread it into a round shape.
- Cook the pancake for 2-3 minutes, or until bubbles start to form on the surface and the edges begin to set.
- Carefully flip the pancake using a spatula and cook for an additional 1-2 minutes, or until golden brown and cooked through.
- Repeat with the remaining batter, greasing the pan as needed between batches.
4. Serve:
- Serve the strawberry pancakes warm.
- Optional: Top with additional sliced strawberries, a drizzle of maple syrup, honey, or whipped cream before serving.
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