By Monika Last Updated 22 Comments
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Polish pancakes with yeast (racuchy) are light and fluffy, low in sugar and easy to make. Serve with a simple fruit compote (recipe below).
Polish pancakes, ‘racuchy’, are as easy to make as American style pancakes, except they require a little more preparation time. This is because they contain yeast, which needs a bit of time to start working. But the end result is absolutely worth the wait!
Polish pancakes ingredients
This recipe uses a handful of ingredients which include flour, milk, fast action/instant yeast, one egg, a little sugar and salt. It takes about 4 minutes to make the batter!
Step-by-step recipe instructions
Start by preheating your oven to its lowest temperature (after 10 minutes switch it off).
1.In a bowl dissolve the yeast and sugar in the warm milk by whisking the mixture for about 30 seconds.
2. Pour in the beaten egg along with the flour, add a pinch of salt and stir for 2-3 minutes.
3. Cover with a cloth and place the bowl in the centre of the oven(preheated, then switched off!) for 50-60 minutes until doubled in size. During this time the mixture will expand nicely and lots of air bubbles will form inside.
4. Remove the batter from the oven and fry the pancakes.
How to fry yeast pancakes
There is no need to stir the pancake mixture after removing it from the oven. Simply heat up about 2 tablespoons of the oil and start making the pancakes.
It is very important that you fry these pancakes over a low heat! They need about 2.5 minutes on each side to rise and cook through. If the temperature is too high they might brown too quickly while still being a little undercooked. If you cook them slowly they will rise nicely and become fluffy.
It is also important not to overcrowd the pan!
For best results serve immediately.
Serving suggestions
You can make a quick fruit compote using berries (I chose raspberries but you can use any berries) to serve, either hot or cold, with these pancakes. To make the fruit compote simply cook the fruit with a little maple syrup and vanilla bean paste/extract for about 5 minutes until soft (check out also my easy tips for making a fruit compote). Pour liberally over the pancakes and enjoy! (I also served quinoa pancakes with a similar fruit compote).
These pancakes also taste delicious with this easy chocolate sauce with raspberries as well as orange pancake sauce. They can also be served with jam or icing sugar.
Top tips
- Ensure the yeast has dissolved completely in the milk before combining with the rest of the ingredients.
- The milk should be warm, not hot.
- Placing the pancake mixture in a preheated oven (in the centre) is the best and quickest way of ensuring it expands and fills with air bubbles.
- Make the berry sauce before frying the pancakes so you can serve them immediately.
- It's important to fry these pancakes over a low heat so they have enough time to cook and rise and don't brown too quickly. Do not overcrowd the pan.
- Add a little oil into the pan for every batch (1-2 tablespoons each time). Once cooked you can place the pancakes on top of a paper towel sheet for about 30 seconds to get rid of excess oil (this is optional).
- Best served immediately. Leftover pancakes can be covered, refrigerated and reheated in the microwave later.
- Not suitable for freezing.
You might also like
You might also like my Polish apple pancakes with no added sugar (made without yeast). Check out also Polish cheese crepes, mushroom crepes (krokiety) and well as Polish rogaliki crescent cookies (made with yeast).
Keep in touch!
If you have made these yeast pancakes I'd love to know how they turned out for you. Let me know in the comments below, thanks!
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Recipe
Polish Pancakes with Yeast (Racuchy)
These Polish pancakes with yeast (racuchy) are light and fluffy, low in sugar and easy to make. Serve with a simple fruit compote (recipe included).
4.94 from 16 votes
Print Pin Rate
Course: Breakfast, Snack
Cuisine: Polish, vegetarian
Prep Time: 8 minutes minutes
Cook Time: 10 minutes minutes
Resting time: 1 hour hour
Total Time: 1 hour hour 18 minutes minutes
Servings: 18 small pancakes
Calories: 124kcal
Author: Monika Dabrowski
Equipment
Large non-stick pan
Large mixing bowl
Ingredients
- 1¾ cups+1tbsp (225 g) all-purpose/plain flour 7.94oz
- 1 cup (240 ml) warm milk
- 1⅙ teaspoons fast action yeast approx. 4 g
- 1 tablespoon sugar
- 1 large egg lightly beaten, room temperature
- Pinch of salt
- 5 tablespoons vegetable oil
For the compote
- 1½ cups (200 g) fresh or frozen berries I used raspberries
- 1 tablespoon maple syrup
- ½ teaspoon vanilla bean paste or extract
Instructions
Preheat the oven to its lowest temperature (after 10 minutes switch it off).
In a large bowl dissolve the yeast and sugar in the warm milk by whisking the mixture for about 30 seconds. Pour in the beaten egg along with the flour, add a pinch of salt and stir for 2-3 minutes. Cover the bowl with a cloth and place in the centre of the oven for 50-60 minutes (after you’ve switched it off) until doubled in size.
In a large pan heat up 1-2 tablespoons of oil, then lower the heat and drop spoonfuls of the batter into the pan (without overcrowding it). The batter will be sticky. (Dip the spoon in a cup of water to prevent the mixture sticking to it. Repeat for each pancake). Fry the pancakes over a low heat for about 2½ minutes on each side. Serve immediately.
To make the fruit compote place the fruit, maple syrup and vanilla in a saucepan and cook over a medium heat for 5 minutes or until the fruit softens and starts releasing juice. (Make the compote before you make the pancakes). Serve hot or cold.
Notes
- Ensure the yeast has dissolved in the milk completely before combining with the rest of the ingredients.
- The milk should be warm, not hot.
- Placing the pancake mixture in the centre of a preheated oven is the best way of ensuring it expands and fills with air bubbles. See Instructions for more details.
- Do not stir the batter after it's doubled in size.
- Make the berry sauce before frying the pancakes so you can serve them immediately.
- It's important to fry these pancakes over a low heat so they have enough time to cook and rise and don't brown too quickly. Do not overcrowd the pan.
- Add a little oil into the pan for every batch (1-2 tablespoons each time). Once cooked you can place the pancakes on top of a paper towel sheet for about 30 seconds to get rid of excess oil (this is optional).
- Best served immediately. Leftover pancakes can be covered, refrigerated and reheated in the microwave later.
- Not suitable for freezing.
Nutrition
Serving: 1serving | Calories: 124kcal | Carbohydrates: 17g | Protein: 3g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 10mg | Potassium: 60mg | Fiber: 1g | Sugar: 3g | Vitamin A: 45IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
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