Racuchy

Racuchy - rarely also Raczuchy - are palm-sized Hefepfannkuchen and belong to traditional Polish cuisine.

The use of yeast in the dough makes it different from its relatives, the naleśniki ( Polish pancakes ). Very often, are admitted when frying in the pan apple slices or apple slices in the Racuchy, but there are also variants with blueberries, poppy seeds, raisins or dried fruit. They are usually sprinkled with powdered sugar.

Racuchy have the same origin as the Bliny of Russian cuisine and the pancakes of the Lusatian and Saxon cuisine, from which they differ, however, according to appearance and character. So Racuchy are thicker, smaller, always be prepared with wheat flour and eaten almost exclusively sweet. Externally resemble Russian Oladji, but for which no dough is used. Directly related are Racuchy with the Kashubian Ruchanki and with the Dalken of Czech cuisine, which are also known as Livance. The Silesian and Bohemian name goes back to the tradition of frying in pans with special recesses ( dołki ). Indirectly Racuchy are also related to the Münsterland Struwen and the Dutch Poffertjes.