Polish Apple Pancakes– Healthy Breakfast

overhead pancakes

A few years ago, I organized and compiled two community cookbooks, one from each of my daughters’ third grade classes.  I asked each family to submit a favorite family recipe, whether it be from their culture or just a favorite recipe.  True to the diversity of San Francisco, we had a lovely assortment spanning the globe.  With the aid of contributions and autographs from Mark Bittman and Alice Waters, these cookbooks were a great fundraiser for my kids’ public elementary school (between the two cookbooks, more than $5000).  More than that, these cookbooks are wonderful memories of those sweet elementary school years.  Some of the recipes have made it into our regular rotation– as recipes from home cooks, none of them are very complicated, and as recipes chosen by kids, they are by default kid-friendly.  This recipe is one of the gems that my kids clamor for: Polish Apple Pancakes (rachuchy or racuszki).  Thank you to Eitan and family for sharing your grandmother’s recipe.

From a nutritional perspective, these also make a standout healthy breakfast.  The apples provide a subtle sweetness as well as vitamin C, fiber, and blood sugar-regulating polyphenols; the Greek yogurt adds a pleasant tanginess and moistness as well as protein and calcium; and these have very little added sugar, which you could leave out if so inclined.  The original version does not have any spices, and my kids won’t allow me to tinker with this recipe, but if I had my way, I’d sprinkle in some sweet spices– cinnamon, cardamom or nutmeg.

Polish Apple Pancakes

apply pancakes

Eitan’s headnote (age 8): “Me and my brother love these apple pancakes.  When we were in Poland our grandmother usually made them for our breakfast.”

Makes: about 24 small pancakes, serves 4-6

Ingredients

2 cups all purpose flour

1/2 tsp salt

1 tsp baking powder

2 tablespoons sugar

2 eggs, well beaten

1 cup milk

1/2 cup plain Greek yogurt (I recommend Fage 2%)

1 tsp vanilla extract

3 medium apples, peeled and grated

vegetable oil for frying

optional: confectioners sugar for dusting (not optional per my kids)

Technique

  1. Whisk together the wet ingredients: eggs, milk, yogurt and vanilla in a large bowl.
  2. In a smaller bowl, combine the dry ingredients: flour, salt, baking powder and sugar.
  3. Combine the wet and dry ingredients with a mixing spoon or whisk.  Do not overmix.  When the batter is just combined, gently fold in the grated apples.
  4. Lightly grease a large frying pan or griddle, and heat over medium heat.  Drop large spoonfuls of batter onto the pan and flatten with a spatula.  Cook until golden brown on the bottom, then flip and cook until done, about 2 minutes.
  5. Serve immediately (with a light dusting of confectioners sugar, if desired).  Keep extras warm in a warm oven.

apple pancake mise

Thank you for coming by! What are your favorite family breakfast recipes?

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10 responses

  1. Looks yummy, Linda. And this happens to be a timely recipe for the Jewish New Year, which starts Monday. Apples (and honey) are the traditional foods – for a sweet new year!
    Thanks for the recipe.

  2. Hi – I happened to see this post right before my daughter asked what was for breakfast this morning…so we made these! We used mostly whole wheat flour (ran out of white) and did add the cinnamon. They were yummy! They were a bit denser than optimal, so next time I’ll try a 50:50 mix of white and whole wheat flour. That often works well in our experience.

    It looks like the milk is missing from the ingredient list. We ended up using 1 1/2 cups to get the batter a good consistency. Is that what the recipe calls for?

    Thanks!

    • Glad I was able to provide a breakfast idea! Thanks for your feedback and for pointing out the error, will correct– it’s 1 cup of milk. I think 50:50 will work well. These pancakes are denser than normal pancakes, but moist from the apples and yogurt.

  3. Now here is a recipe that speaks to my eastern European roots. Thank you. I plan to try these next week when my sons are back home to mark the Yom Kippur holiday. What a delicious way to break a fast!

    Regards,

    Susan Hamlin

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