Polish Apple Pancakes – Racuchy z Jabłkami
- In a large mixing bowl, sift the flour. Add the granulated sugar, vanilla sugar, and baking soda. Stir to combine.
- Pour in the milk and crack in the egg. Mix everything together with a whisk or a fork until you have a smooth, lump-free batter.
- Slice the apples thinly and fold them into the mixture, ensuring they’re well-coated.
- Place a non-stick frying pan over medium heat and add a tablespoon of cooking oil or clarified butter. Let it warm up to ensure the pancakes don’t stick and achieve a golden-brown crust.
- Once the pan is hot, spoon the batter to form pancakes. If you’re using apple slices, arrange a few pieces on each dollop of batter in the pan.
- Cook each pancake for about 1.5 minutes on one side until you see bubbles forming on the surface, then flip and cook for another 1.5 minutes or until golden brown and cooked through.
- Serve the apple pancakes warm, sprinkled with powdered sugar or accompanied by your favorite jam.
- Apple Variety: Experiment with different types of apples to find your preferred balance of sweetness and tartness. Classics like Granny Smith provide a nice tart contrast to the sweet batter.
- Serving Suggestions: Beyond powdered sugar or jam, consider serving with a dollop of sour cream or a drizzle of honey for extra decadence.
- Batch Cooking: If making a large batch, keep cooked pancakes warm in a low oven (about 200°F or 90°C) on a baking sheet while you finish frying the rest.
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