Polish Apple Pancakes (Racuchy z Jablkami)
Light, fluffy, and filled with fresh grated apples, these Polish-style pancakes are a comforting treat with just the right touch of sweetness. Served warm with a dusting of powdered sugar and a dollop of sour cream or whipped topping, they’re made even more special with a homemade cherry-maple syrup that adds a tangy, fruity finish. Perfect for breakfast, brunch, or a cozy dessert, this classic recipe brings a taste of tradition to the table.
Recipe - Winnfield #138
Polish Apple Pancakes (Racuchy z Jablkami)
Prep Time40 Minutes
Servings16
Cook Time20 Minutes
Ingredients
1/2 cup Egg Beaters® Original (2 eggs)
1 cup milk
1 1/2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
2 medium apples
1 Tbs vegetable oil
sour cream or whipped topping, for serving
powdered sugar, for serving
1 cup cherries (see note)
1/2 cup granulated sugar
1/2 cup maple syrup
1/4 cup apple jelly
Directions
- In a mixing bowl, whisk together the eggs and milk. Add the flour, baking powder and baking soda. Whisk until smooth. Set batter aside to rest.
- Peel the apples, and remove the cores. Grate on a large hole grater. Stir the apples into the batter.
- Over medium heat, add the oil to a large skillet. Using a two-tablespoon scoop, spoon the batter into the skillet. Cook in batches for about 2 minutes per side. Transfer to a baking sheet, and keep warm in a low oven. Continue with remaining batter.
- To make the syrup, combine the cherries, sugar, maple syrup and jelly in a small saucepan. Bring to a boil. Cook for 10 to 12 minutes until reduced and thickened. Set aside to cool. Serve the pancakes with sour cream or whipped topping, powdered sugar, and cooled cherry sauce.
Note: If using frozen cherries, drain them well.
Nutritional Information
Per Serving (1 pancake with 1 oz syrup): Calories: 140, Fat: 2 g (0 g Saturated Fat), Cholesterol: 25 mg, Sodium: 55 mg, Carbohydrates: 29 g, Fiber: 1 g, Protein: 3 g.
40 minutes
Prep Time
20 minutes
Cook Time
16
Servings
Directions
- In a mixing bowl, whisk together the eggs and milk. Add the flour, baking powder and baking soda. Whisk until smooth. Set batter aside to rest.
- Peel the apples, and remove the cores. Grate on a large hole grater. Stir the apples into the batter.
- Over medium heat, add the oil to a large skillet. Using a two-tablespoon scoop, spoon the batter into the skillet. Cook in batches for about 2 minutes per side. Transfer to a baking sheet, and keep warm in a low oven. Continue with remaining batter.
- To make the syrup, combine the cherries, sugar, maple syrup and jelly in a small saucepan. Bring to a boil. Cook for 10 to 12 minutes until reduced and thickened. Set aside to cool. Serve the pancakes with sour cream or whipped topping, powdered sugar, and cooled cherry sauce.
Note: If using frozen cherries, drain them well.
