Racuszki

Little fluffy golden pancakes that are soft and chewy, while somehow still dense and filling. 

 Fried and perfectly smothered in sour cream, topped with jam or just sprinkled with icing sugar. Surprisingly, they are so easy to make!

You just need a little bit of patience to let the dough rise. 

Ingredients for a big plate of racuszki :

50 g of active yeast, 

3 teaspoons of sugar (or litttle more if you like)

2 cups whole milk 500 ml

2 spoons of plain flour

800-900 g of flour,
1 egg
pinch of salt
approx. 3/4 cup warm milk (we add it if necessary when the dought is too thick)

oil for frying

Optional: sour cream & your favorite jam

icing sugar

Warm up your milk, Add the yeast, flour and sugar. Whisk, and let it sit for 15 minutes.
In another bowl combine the egg, salt, flour, and once the yeast mixture has raised add it to the egg bowl and combine. Check the consistency. If it seems thick and tough to mix, add a little more warm milk. Cover the dought and let it rest in a warm place for 30 - 40 minutes.

 

Heat up a large pan and pour in a few tablespoons of oil. Once it is warmed up, turn the heat down to medium. Use a tablespoon to drop mounds of dought onto the pan. Don’t worry about the shape, there is no way to get perfect circles at first but they are so delicious you won’t care how they look. Once the racuszki are done, I place them on a paper-towel lined plate and immediately dust them with powdered sugar. Serve them with sour cream and jam if you wish, and make sure you try some while they are hot.