Racuszki are a traditional Polish treat which are a hybrid between a pancake and a doughnut.
They are frequently made with buttermilk and baking powder but I was inspired by this recipe to go the traditional route and use yeast to add rise and tang and delicious doughy flavour.
They are so delicious served slathered with jam or applesauce and a dash of cinnamon.
Each serving of my version of the usually fat and cholesterol laden recipe is completely free of saturated fat and cholesterol and includes a whopping 10.4g of protein and 23% of daily iron needs!
Ingredients: Serves 4
- 300g/2 cups plain flour
- 1 tsp instant yeast
- 1/2 tsp ground cinnamon
- 1 tbsp maple syrup or unrefined sugar
- 250ml/1 cup soya milk
- 1 tbsp ground chia or flax seeds mixed with 3 tbsp water
- Icing sugar or powdered erythritol and jam, to serve
- Mix together all of the ingredients (except the sugar and jam to serve) into a thick, gloopy batter.
- Cover with a clean tea towel and set aside in a warm place for an hour, or until bubbling and doubled in size.
- Heat a large frying pan or a flat grill to a medium heat, spray with cooking spray and drop heaped spoonfuls onto the pan, allowing them to settle naturally.
- Keeping a close eye, turn the pancakes after about 3 minutes when golden underneath, risen and firming at the edges. Adjust the heat if they are browning too quickly or slowly. Cook the other side until golden.
- Keep them warm and serve dusted with powdered sugar or erythritol and a selection of jams or applesauce.
No saturated fat
Very low in sodium
High in manganese
High in selenium
High in thiamin