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Racuchy - Polish Pancakes


  • 3-4 cups flour
  • 2 cups 2% or higher milk
  • 3 whole eggs
  • 3 tbsp sugar
  • 1 packet yeast or 25 grams of fresh yeast
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
  • 1/2 tsp lemon or orange zest
  • 1 pinch of salt
  • 1/4 cup of sunflower seed oil for frying


  1. Pour milk, add eggs and sugar into a medium saucepan. Whisk it all together and over low to medium heat warm it until lukewarm. make sure the mixture does not burn your finger when you test it.

  2. Add yeast to the mixture (I prefer to use fresh yeast, but dry fast active yeast is fine too). Mix it using a whisk until combined. Let the mixture rest for 10-15 minutes until the yeast is activated.

  3. In a large mixing bowl, sift flour and combine it with salt, vanilla, orange or lemon zest, and lemon juice. Mix it with a spoon. 

  4. Add the activated-yeast mixture and gently combine it using a hand mixer to eliminate any clumps. 

  5. Once combined, place the mixture in a warm place to stand for 30-40 minutes covered with a clean dish towel.

  6. Once the dough has doubled in size you're ready to fry your Racuchy.

  7. Pour a table spoon or two of sunflower seed oil onto a non-stick frying pan. Warm it on a medium heat. And, using a small ladle, scoop and place some of the batter onto the hot surface. Reduce the heat to low. 

  8. The batter is very delicate and burns fast, so fry your pancakes on low heat. You might also need to add some more oil as it gets absorbed during frying.

  9. Place them onto a plate lined with paper towel to absorb excess oil. Enjoy your "Racuchy" with some powdered sugar, maple syrup, or honey.