Racuszki, Polish pancakes in leavened dough
Savor this specialty from Poland, these pancakes are reminiscent of much healthier and less sweet donuts! To be enjoyed plain or with the garnish of your choice and at any time of the day. Find other pancake and crepe recipes on my Cook A Life blog! by Maeva: https://cookalifebymaeva.blogspot.fr
Ingredients :
- 225 grams of flour
- 5 grams dry baker’s yeast
- 2 tbsp. tablespoons brown sugar (or other unrefined sugar)
- 1 pinch of salt
- 250 milliliters of milk of your choice, lukewhours
- 1 egg, beaten
Preparation :
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1
In a bowl, pour the sifted flour, dry baker’s yeast, sugar and salt, and mix.
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2
Make a well in the center and pour in the egg and the lukewhoursmilk (especially not hot), mix with a whisk from the inside out to avoid lumps. You will need to have a somewhat elastic device.
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3
Cover with a clean cloth and let rise in a whoursplace away from the air (a preheated oven for a few minutes at low temperature or simply hourscrowave). The dough should have at least doubled in size and made large air bubbles.
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4
Heat 1 tbsp. of vegetable oil in a pan and drop tablespoons of batter (depending on the size of your pan, I was able to cook 4 each time). Be careful, the dough is very sticky, use another spoon dipped in water (or your finger) to push the dough and cook for 2 to 3 minutes over medium heat. Flip the pancakes using a greased spatula and cook on the other side for 1 to 2 minutes. Some recipes indicated to make a bath of frying for cooking but no need to add so much fat, they are very good and more digestible like that, it’s up to you to see what you prefer.
Tips
They can then be eaten just sprinkled with icing sugar but you can of course also taste them with the toppings of your choice, jam, fruit purée, chocolate sauce, honey, maple syrup, or covered with butter and powdered sugar as donuts (like here) for hoursre decadent version. If you don’t eat them right away, reheat them for a few minutes in a pan, in the oven or in the toaster, but avoid the microwave.
