Yeast-raised pancakes. Perhaps my favourite pancakes of all time. I mean, that’s a big statement, but it’s so true.
Known as “racuchy” (rah-tzook-eh), yeast-raised pancakes are very common in Poland. They are slightly crispy on the outside, yet sweet and fluffy on the inside. It is quite unusual to see a pancake recipe that uses yeast and I think it’s safe to say that racuchy are a cross between American pancakes and doughnuts. These literally used to be one of my favourite things as a kid and what I love about them is that they are so flexible. Throw a handful of blueberries or a couple of banana or apple slices into the batter for a sweet and fruity tea-time treat. Then give them a little dusting of powdered sugar and serve with lashings of golden syrup. YUM!
Today I will show you my berry protein version, but don’t worry – this recipe will also work without the protein powder, they just won’t have as much protein!
Protein yeast-raised pancakes
- 150 g plain flour
- 200 ml warm plant milk
- 1 mashed banana
- 1 sachet (7g) yeast
- 2 tbsp sunflower oil
- 1 scoop (approx 20g) vegan berry protein powder
- pinch of salt
- 4 tbsp olive oil
- 1 handful blueberries
- Mix all dry ingredients (apart from blueberries) in a large bowl, stir in the warm milk and mix until combined. Cover the bowl with a tea towel or cling film and place in a warm spot until doubled in size. Mine took around 25 minutes, placed next to a radiator.
- Heat a little oil on a non stick frying pan, and pour your batter in circles onto your pan. Scatter some blueberries on top of the pancake, then when bubbles appear and edges seem dry turn pancakes with a spatula. When your pancake has been cooked on both sides, slap it on a plate and enjoy with warm blueberry syrup or butter.