POLISH APPLE PANCAKES
My mom used to make these wonderful pancakes for me as an after-school snack. She'd simply put a sprinkle of confectioners' sugar on top. What a delicious treat! -Jane Zielinski, Rotterdam Junction, New York
Provided by Taste of Home
Time 25m
Yield 5 servings (15 pancakes).
Number Of Ingredients 8
Steps:
- In a bowl, combine flour, sugar if desired and salt. In another bowl, lightly beat egg; add milk and oil. Add to dry ingredients and stir until smooth. Fold in apples. , Pour batter by 1/2 cupfuls onto a lightly greased hot griddle and spread to form a 5-in. circle. Turn when bubbles form. Cook the second side until golden brown and apples are tender. Sprinkle with confectioners' sugar if desired.
Nutrition Facts : Calories 209 calories, Fat 4g fat (1g saturated fat), Cholesterol 43mg cholesterol, Sodium 275mg sodium, Carbohydrate 38g carbohydrate (16g sugars, Fiber 3g fiber), Protein 6g protein.
RACUCHY Z JABLKAMI (POLISH APPLE PANCAKES)
These Polish pancakes are super popular in Poland and are eaten as a dessert there, but I make them for breakfast here for my kids. Serve sprinkled with powdered sugar or topped with sour cream.
Provided by Olenka
Categories Breakfast and Brunch Pancake Recipes
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Combine milk, flour, eggs, sugar, cinnamon, baking soda, and salt in a large bowl; beat with an electric mixer until smooth and creamy. Mix in apples.
- Heat 1 tablespoon oil in a skillet over medium-high heat. Drop batter by large spoonfuls into the pan and cook until the edges are dry and the bottom is browned, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
- Dust pancakes with confections' sugar.
Nutrition Facts : Calories 416.1 calories, Carbohydrate 75.5 g, Cholesterol 102.8 mg, Fat 6.7 g, Fiber 4.5 g, Protein 13.9 g, SaturatedFat 2.6 g, Sodium 283.5 mg, Sugar 23.8 g
POLISH PANCAKES
Make and share this Polish Pancakes recipe from Food.com.
Provided by ElaineAnn
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Beat eggs until foamy.
- Add milk, flour, salt and sugar. Beat well.
- Melt 1 teaspoon butter in a 9-inch skillet, tilting to cover entire bottom.
- Pour 1/4 of egg mixture into hot skillet, covering the surface evenly. Cook until firm enough to roll.
- Slip pancake from skillet onto clean cloth.
- Spread with jam and peaches and roll up.
- Repeat process making 4 rolls.
- Sprinkle with confectioner's sugar. Slice and serve warm.
POLISH APPLE PANCAKES
These pancakes have a unique flavor and texture that make them really something special. They have less flour than traditional pancakes so are not so cake-like. They can be eaten on the go without syrup and are very tasty. My whole family loves them.
Provided by Chris from Kansas
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a a bowl, combine flour, sugar, salt and spice.
- In another bowl, lightly beat egg; add milk and oil.
- Add to dry ingredients and stir until smooth.
- Fold in apples.
- Pour batter by 1/2 cupfuls onto a lightly greased hot griddle and spread to form 5 inch circles.
- Turn when bubbles form.
- Cook the second side until golden brown and apples are tender.
- Sprinkle with confectioners sugar.
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4.6/5 (58)Total Time 25 minsCategory Polish RecipesCalories 309 per serving
- Peel the apples. Grab each apple by the top and the bottom of the core and grate it using large holes. Place in a strainer over a bowl, and let the grated apples sit there for now.
- Get a large bowl. Sift the flour. Gradually pour in the milk, mixing together with a whisk (fork works well too).
- Add 2 eggs, 3 teaspoons of baking soda, 2 teaspoons of powdered sugar, a pinch of salt and optionally - a teaspoon of cinnamon.
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- In another bowl, lightly beat the egg then add milk and oil. Add to dry ingredients and stir until smooth. Fold in the apples.
- Pour batter by 1/2 cupfuls onto a lightly greased hot pan and spread to form a 5 inch circle. Turn when bubbles form. Cook the second side until golden brown and apples are tender. Sprinkle with powdered sugar if desired.
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4.7/5 (40)Calories 662 per servingCategory Breakfast And Brunch Recipes
- In a large bowl, mix together flour, sugar, yeast, and salt. Add the warm milk, egg, and melted butter. Mix until the mixture is moistened; your batter will be thick. Cover the batter and place it in a warm, draft-free place to rise for 1 - 1 ½ hours.
- Near the end of the rising time, peel, core, and dice the apples. Once the dough has risen, mix in the diced apples.
- Add enough oil to barely coat the bottom of 12” sauté pan (roughly 1 ½ - 2 Tbsp. Heat the oil over medium high heat, until the oil sizzles when small bit of batter dropped in. Drop the batter by large spoonful into the hot oil, spreading it out as thin as possible with the thick chunks of apples until you have a roughly 3 inch pancake. Fry the pancakes for 2-3 minutes over medium to medium high heat, until the bottom is golden and the top is just starting to dry out. Then, flip the pancakes and cook on the second side for 2-3 minutes, until golden. Remove the pancakes from the pan to a paper towel lined plate.
- Repeat the process with the remaining dough, adding more oil as necessary. (You can keep the finished pancakes on a plate in a 200⁰F oven to stay warm while you cook the rest. But, the pancakes are best crisp and fresh from the pan. So if you can serve them straight from the pan, do so.)
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- Heat the milk until pleasantly warm to the touch (it's best to check its temperature with a thermometer, it should be 100-110°F (38-43°C)). The milk can't be too cold or too hot or the yeast won't work.
- Add yeast to the milk (fresh yeast or instant yeast or active dry yeast), stir until yeast is dissolved (if using fresh yeast, add 1 Tbsp of sugar to the milk). If using fresh yeast or active dry yeast, set the milk aside for about 10-15 minutes. You should see foam on top of the milk (if there is no foam, you need to start over). If you're using instant yeast, there is no need to wait.
- Add the yeast with milk and all the other ingredients except apples to a large bowl. Mix with an electric mixer for about 3-4 minutes.
- Cover the bowl with a piece of plastic foil or kitchen towel and set aside in a warm place until doubled in volume, this should take 45-60 minutes (I'm putting it in a turned off oven with a light on and my dough always needs 45 minutes to double its volume).
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