Racuszki (Polish Pancakes)
Racuszki are small Polish pancakes that come together in one bowl and cook in minutes. The batter relies on sour milk or cultured buttermilk, whose acid reacts with baking soda to make the pancakes light and tender, so ordinary milk is a poor substitute. Cook them plain and dust with sugar the traditional way, or fold in raisins, or dip apple slices in the batter for a softer, fruitier version.
Instructions
Stir the baking soda, salt and flour together in a large bowl until evenly combined.
Add the sour milk and the eggs, then mix until the batter is smooth.
If you want fruit, peel the apples and slice them. Stir in the cinnamon or raisins if you are using them.
Spoon small ladlefuls of batter into a non-stick pan, one at a time. For apple racuszki, dip each apple slice in the batter first and lay it in the pan.
Cook until the edges of each pancake look dry, then turn it over.
Cook the second side until golden, and serve straight away, since racuszki do not keep well.
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