Racuszki! (Yeasted Polish Pancakes

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 tsp Active yeast, dry
  • 1 tbsp Caster sugar
  • 1 1/2 cups Flour
  • 1 Icing sugar

• Oils & Vinegars

  • 1 Butter or vegetable oil

• Dairy

  • 1 cup Milk

Found on thesugarhit.com

Description

Ingredients

• 1 + ½ cups flour
• 1 tsp dry active yeast
• 1 tbsp caster sugar
• 1 cup milk
• 1 egg
• butter or vegetable oil, for frying
• icing sugar, sour cream and jam, to serve (optional)

Directions

• Place all the ingredients, except the butter, into a medium sized mixing bowl and whisk together until smooth and combined. You should have a thick, somewhat stretchy batter.
• Cover the bow with plastic wrap and set aside in a warm place for an hour, or until bubbles have formed and the batter has doubled in size.
• Heat a large frying pan over a medium-low heat, and when warm, add a teaspoon of oil or butter to the pan and swirl to coat.
• Using a dessertspoon drop heaping piles of the batter into the pan, leaving them nice and thick. The batter will be thick and sticky, so you may need to use another spoon or your finger to help.
• The batter will rise, and turn golden brown on the bottom after about 2½ to 3 minutes. You will see the sides of the pancake turn from raw, sticky white batter to a more firm state as they cook.
• Gently flip the pancakes with a spatula and cook for a further 2 minutes or until golden brown on both sides. If they are browning too quickly, turn the heat down.
• Continue until all the batter is used up, adding more butter or oil to the pan as necessary.
• Dust them thickly with icing sugar and serve warm with sour cream and your favorite fruit preserve.