Racuchy

Name: Racuchy
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Polish
Ingredients: 2 large eggs, beaten; 1/2 cup whole milk; 1/4 cup sour cream; 1 tsp vanilla extract; 1 cup all-purpose flour; 2 tbsp granulated sugar; 1 tsp baking powder; 1/8 tsp fine salt; 2 medium tart apples (such as Granny Smith), peeled, diced; 1/4 cup vegetable oil (for frying); 2 tbsp powdered sugar (for dusting)

35 minEasyServes 4340 cal/serving

PolishBreakfastStovetopVegetarian

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Ingredients

2 large eggs, beaten
1/2 cup whole milk
1/4 cup sour cream
1 tsp vanilla extract
1 cup all-purpose flour
2 tbsp granulated sugar
1 tsp baking powder
1/8 tsp fine salt
2 medium tart apples (such as Granny Smith), peeled, diced
1/4 cup vegetable oil (for frying)
2 tbsp powdered sugar (for dusting)

Instructions

1

Whisk 2 beaten large eggs, 1/2 cup whole milk, 1/4 cup sour cream, and 1 tsp vanilla extract in a bowl until smooth.
2

In a second bowl, whisk 1 cup all-purpose flour, 2 tbsp granulated sugar, 1 tsp baking powder, and 1/8 tsp fine salt. Pour in the wet mixture and stir until just combined, leaving a few small lumps.
3

Fold 2 medium peeled, diced tart apples (such as Granny Smith) into the batter and let it rest 10 minutes while the pan heats.
4

Heat a thin layer of 1/4 cup vegetable oil (for frying) in a large skillet over medium heat.
5

Spoon the batter into the pan in small rounds, leaving space between them. Cook about 3 minutes per side, until deep golden and cooked through.
6

Drain on paper towels, dust with 2 tbsp powdered sugar (for dusting), and serve warm.

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Questions

What is Racuchy?

Thick Polish apple pancakes made from a sour cream batter folded with diced apple, then pan-fried in oil until golden at the edges. They are a weekend breakfast and a popular fair and market treat across Poland. This reference files it under Polish breakfast: made on the stovetop, rated easy and about 35 minutes start to finish.

Why rest the batter for Racuchy?

Step 3 reads: "Fold 2 medium peeled, diced tart apples (such as Granny Smith) into the batter and let it rest 10 minutes while the pan heats." The pause in step 3 lets the flour hydrate fully and the bubbles settle, which gives a more tender, even result.

Can I make Racuchy gluten-free?

Yes. The gluten in Racuchy is 1 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Is Racuchy vegan?

No, though it is vegetarian. What keeps it from vegan is 1/2 cup whole milk, 1/4 cup sour cream and 2 large eggs, beaten. For fully plant-based entries, see the vegan breakfast collection.

How long does Racuchy keep?

Refrigerate what is left of Racuchy within two hours and eat it within three days. Reheat gently on the stovetop.

Serve it with

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