Racuchy z Jabłkami: Polish Apple Pancakes

Method11 steps

1. 1

   Step 1: Peel and core all 4 apples, then coarsely grate them. Squeeze out the juice and keep the drained grated apple solids for the batter. Set the expressed juice aside separately; it is not added back to this batter.

   Uses All 4 large apples, about 850 g before peeling and draining

2. 2

   Step 2: Sift the 350–400 g flour, separate 20 g batter sugar, 1/2 tsp baking soda and pinch of salt into a large bowl. Include the optional 1 tsp cinnamon if using. Leave the drained apples, optional cream sweetener and dusting sugar out of this dry mixture.

   Uses 350–400 g all-purpose flour for batter · 20 g powdered sugar for the batter · 1/2 tsp baking soda · A pinch of batter salt · Optional 1 tsp ground cinnamon

3. 3

   Step 3: Gradually whisk all the measured 500 ml whole milk into the dry mixture.

   Uses All the sifted flour, batter sugar, soda, salt and optional cinnamon · 500 ml whole milk for the batter

4. 4

   Step 4: Whisk the 2 eggs into the milk-and-flour mixture until the batter is smooth, with no visible flour lumps.

   Uses All the milk and dry-ingredient batter · 2 medium eggs

5. 5

   Step 5: Fold all the drained grated apple solids into the smooth batter with a spatula.

   Uses All the smooth egg-and-milk batter · All the actual drained grated apple solids; expressed juice excluded

6. 6

   Step 6: Set a frying pan over medium heat. Grease it with only the amount needed from the measured 2 tbsp clarified-butter supply, reserving the rest for later panfuls.

   Uses A first unmeasured draw from the 2 tbsp clarified-butter frying supply

7. 7

   Step 7: Use a small ladle or ordinary tablespoon to transfer small portions of the apple batter into the prepared pan, spreading each into a small pancake that is not too thick. Fill the pan without crowding.

   Uses The actual first small batter draws; share of the whole batter unknown · The heated pan greased with the first clarified-butter draw

8. 8

   Step 8: Fry the first panful on its first side for the source’s 2–3-minute guide, until golden underneath. Adjust the heat if the surface browns before the center can cook.

   Fry first side of apple pancakes · 3 minUses The first panful of shaped apple pancakes

9. 9

   Step 9: Turn the pancakes and fry the second side for another 2–3-minute guide, until both sides are golden and the centers are fully set, with no wet batter. Transfer the cooked panful to a plate or rack.

   Fry second side of apple pancakes · 3 minUses The first panful browned on its first side

10. 10

    Step 10: Cook the remaining batter in the same small-pancake batches, using the remaining measured clarified butter only as needed to grease the pan. Repeat the 2–3-minute guide for each side and check that every center is set. Collect all cooked panfuls together; the author optionally keeps them warm in a low oven while finishing, without a specified oven setting or holding time.

    Uses The first fully cooked panful · All the batter remaining after the first panful; actual share unknown · Only the remaining measured clarified-butter supply, as needed for later panfuls

11. 11

    Step 11: Serve the cooked apple pancakes warm or cold. For the optional cream topping, mix the separate 250 ml 18% cream with its separate 1 tsp powdered sugar and spoon the amount wanted over the pancakes; any unused topping is separate. Alternatively, dust with the separate extra powdered sugar as needed. Refrigerate cooled leftovers promptly and use within the author’s shorter 1–2-day storage guide.

    Uses All the cooked apple-pancake batches · Optional 250 ml 18% cream for the topping mixture · Optional separate 1 tsp powdered sugar for the cream mixture · Extra dusting sugar only as wanted; amount unmeasured