Racuchy are the quintessential Polish comfort breakfast—somewhere between a fluffy pancake and a golden fritter. Traditionally made with a yeast dough, this version uses a quick batter that delivers that same iconic "crispy-on-the-outside, airy-on-the-inside" texture without the wait. Infused with vanilla and a hint of sweetness, they are perfect for a lazy Sunday morning.
P.S. Looking for the traditional fermented version? Check out my yeast racuchy recipe HERE.
Ingredients
- 250g all-purpose flour
- 5g baking powder
- 180ml milk
- 40g sugar
- 1 egg
- 80-100g strawberries, diced
Instructions
1. Prepare the Batter:
- In a large mixing bowl, sift together the flour and baking powder to ensure there areno 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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