{"id":2109,"date":"2026-04-01T23:28:50","date_gmt":"2026-04-01T23:28:50","guid":{"rendered":"https:\/\/gotujka.com\/racuchy-szarlotkowe\/"},"modified":"2026-04-01T23:28:50","modified_gmt":"2026-04-01T23:28:50","slug":"racuchy-szarlotkowe","status":"publish","type":"post","link":"https:\/\/gotujka.com\/en\/racuchy-szarlotkowe\/","title":{"rendered":"Racuchy Szarlotkowe z Jab\u0142kami Przepis Krok po Kroku"},"content":{"rendered":"<p>Racuchy Szarlotkowe to the kind of pan fried comfort that makes the whole kitchen smell like a cozy apple cake. Imagine soft, slightly chewy pillows of yeast batter, packed with warm cinnamon apples and a hint of vanilla, with crisp golden edges that snap gently under your fork. This recipe for <strong>Racuchy Szarlotkowe z jab\u0142kami przepis krok po kroku<\/strong> keeps the method clear and reliable, so you get even browning, a fluffy crumb, and apples that stay juicy instead of turning into mush. I will also show you how to avoid greasy racuchy, raw centers, and apples that leak too much juice into the batter.<\/p>\n<details class=\"ai-toc\" style=\"margin:16px 0;border:1px solid #e5e7eb;border-radius:12px;background:#fff;box-shadow:0 1px 2px rgba(0,0,0,.04);overflow:hidden;\">\n<summary style=\"cursor:pointer;list-style:none;padding:12px 14px;font-weight:600;display:flex;align-items:center;gap:10px;\">\n    <span style=\"display:inline-flex;width:28px;height:28px;border-radius:8px;background:#f3f4f6;align-items:center;justify-content:center;\">&#9776;<\/span><br \/>\n    <span>Table of contents<\/span><br \/>\n    <span style=\"margin-left:auto;font-weight:500;color:#6b7280;\">(tap to open)<\/span><br \/>\n  <\/summary>\n<div style=\"padding:10px 14px 14px 14px;border-top:1px solid #f1f5f9;\">\n<ol style=\"margin:0;padding-left:18px;line-height:1.55;\">\n<li class=\"toc-h2\"><a href=\"#why-you-will-love-racuchy-szarlotkowe\">Why You Will Love Racuchy Szarlotkowe<\/a><\/li>\n<li class=\"toc-h2\"><a href=\"#ingredients-and-flavor-notes\">Ingredients and Flavor Notes<\/a><\/li>\n<li class=\"toc-h3\"><a href=\"#common-ingredient-questions\">Common Ingredient Questions<\/a><\/li>\n<li class=\"toc-h2\"><a href=\"#how-to-make-racuchy-szarlotkowe-z-jabkami-przepis-krok-po-kroku\">How to Make Racuchy Szarlotkowe z Jab\u0142kami Przepis Krok po Kroku<\/a><\/li>\n<li class=\"toc-h2\"><a href=\"#make-ahead-storage-and-serving-tips\">Make-Ahead, Storage, and Serving Tips<\/a><\/li>\n<li class=\"toc-h3\"><a href=\"#quick-qa\">Quick Q&amp;A<\/a><\/li>\n<li class=\"toc-h2\"><a href=\"#faq\">FAQ<\/a><\/li>\n<li class=\"toc-h2\"><a href=\"#conclusion\">Conclusion<\/a><\/li>\n<li class=\"toc-h2\"><a href=\"#recipe\">Recipe<\/a><\/li>\n<\/ol><\/div>\n<\/details>\n<style>\n.ai-toc .toc-h3 { margin-left: 12px; list-style-type: circle; }\n.ai-toc a { text-decoration: none; }\n.ai-toc a:hover { text-decoration: underline; }\n.ai-toc summary::-webkit-details-marker { display:none; }\n<\/style>\n<p>First, we will walk through why these Racuchy Szarlotkowe stand out from the usual apple pancakes, and what kind of flavor and texture you can expect on the plate. Then I will break down the key ingredients, from the right sort of apples and flour, to the fat for frying, plus a few smart swaps if your pantry is not fully stocked. After that you will get a simple, step by step method, with practical timing cues, visual signs, and pan tips that matter more than any fancy equipment. Finally, we will cover how to make the batter ahead, keep racuchy warm and crisp for serving, store leftovers without sogginess, and reheat them so they taste almost as good as the first batch.<\/p>\n<h2 id=\"why-you-will-love-racuchy-szarlotkowe\">Why You Will Love Racuchy Szarlotkowe<\/h2>\n<p>Racuchy Szarlotkowe taste like a cross between a fluffy pancake and a slice of warm apple pie, only faster to make and easier to serve. The batter fries up into soft, pillowy rounds with crisp, gently caramelized edges, and pockets of tender apple inside. You get the scent of cinnamon and vanilla in the kitchen within minutes, so it feels like you baked a full szarlotka without turning on the oven. They work just as well for a lazy weekend breakfast as for a quick dessert when guests appear without warning.<\/p>\n<p>The beauty of Racuchy Szarlotkowe is how forgiving they are. The batter can handle slightly different flours, a splash more milk, or a mix of sweet and tart apples without falling apart. You can use yeast for a more bouncy, airy crumb, or a simple baking powder batter when you are in a hurry and still want light, tender racuchy. The apples do not need to be cut perfectly, as long as they are small enough to soften in a few minutes in the pan, so this recipe suits real life, not a photo shoot.<\/p>\n<p>From a practical point of view, Racuchy Szarlotkowe help you use up apples that are a bit tired or bruised. A quick trim, a peel if you like, and they turn into juicy, fragrant bites inside the batter. The recipe scales easily, so you can fry a small batch for two people or a big plate for a crowd, and the cooking time per batch stays around 3 to 4 minutes per side. You can dust them with powdered sugar, spoon over warm applesauce, or serve with a dollop of sour cream for a not too sweet finish.<\/p>\n<p>These Racuchy Szarlotkowe also fit different diets with simple tweaks. Use less sugar in the batter and rely on naturally sweet apples if you prefer a milder dessert, or add a spoon of brown sugar for deeper caramel notes. A pinch of lemon zest brightens the flavor and keeps the apples from tasting flat, especially if they are very sweet. Once you know the base texture you want, you can adjust the thickness of the batter, the size of the racuchy, and the level of browning to match your own idea of comfort on a plate.<\/p>\n<h2 id=\"ingredients-and-flavor-notes\">Ingredients and Flavor Notes<\/h2>\n<p>Racuchy Szarlotkowe start with a simple, cozy batter, closer to a thick pancake than a cake. Use <strong>wheat flour typu 450 lub 500<\/strong> for a light, tender crumb, or 650 if that is what you have, just loosen the batter with a splash more milk. Regular cow\u2019s milk gives the best browning and soft crumb, but oat or soy milk work if you add a teaspoon of oil to the batter for richness. A neutral oil keeps Racuchy Szarlotkowe soft and moist, while melted butter adds a deeper, almost biscuit like flavor, so choose based on your mood and pantry. A pinch of salt is non negotiable, it sharpens the sweetness and keeps the flavor from tasting flat.<\/p>\n<p>The lift in Racuchy Szarlotkowe usually comes from instant yeast or fresh yeast, which gives that gentle, bready aroma you expect from apple fritters. If you are in a hurry, you can use baking powder instead, but the texture will be more like thick pancakes and less like mini yeast buns. Sugar should stay moderate, because the apples and any dusting of powdered sugar will add extra sweetness, about 2 to 3 tablespoons in the batter is usually enough. Vanilla sugar or a few drops of vanilla extract give a pastry shop scent, while a little ground cinnamon in the batter hints at szarlotka without turning the whole racuchy brown. If you like more spice, add a pinch of cardamom or nutmeg, but keep it light so the apples stay in front.<\/p>\n<p>Apples carry the soul of Racuchy Szarlotkowe, so pick firm, aromatic varieties that hold shape in the pan, like szara reneta, ligol, or jonagold. Peel them for a softer, more classic texture, or leave the peel on for a rustic chew and more aroma, then cut into thin slices or small cubes so they soften in the short frying time. A quick toss of the apples with a spoon of sugar and a pinch of cinnamon helps them release a little juice, which perfumes the batter without making it watery. For frying, use a wide pan and a shallow pool of neutral oil, or a mix of oil and clarified butter if you want more flavor and crisp edges. Finish hot Racuchy Szarlotkowe with powdered sugar, a drizzle of honey, or a spoon of thick sour cream, each topping will pull the flavor in a slightly different, but very welcome, direction.<\/p>\n<h3 id=\"common-ingredient-questions\">Common Ingredient Questions<\/h3>\n<p><strong>Q: Which apples work best for Racuchy Szarlotkowe?<\/strong><br \/>\nA: Choose firm, slightly tart apples that do not turn to mush in the pan, like szara reneta, ligol, or jonagold. Very sweet, soft apples can make the batter soggy and the centers undercooked. Cut the apples into thin slices or small dice so they soften quickly and spread evenly in each fritter. If your apples are very juicy, pat them dry with a paper towel before folding into the batter. This keeps Racuchy Szarlotkowe light instead of heavy and doughy.<\/p>\n<p><strong>Q: Can I make Racuchy Szarlotkowe without yeast?<\/strong><br \/>\nA: Yes, you can swap the yeast for baking powder if you need a faster version. Use about 2 teaspoons of baking powder for a standard batch and let the batter rest 10 to 15 minutes so it hydrates and thickens. The flavor will be less bready and more like thick pancakes, but still very pleasant with apples and cinnamon. Do not overmix once you add baking powder, or the fritters can turn tough. Fry a small test racuch first to check thickness and adjust with a spoon of milk if needed.<\/p>\n<p><strong>Q: What kind of fat is best for frying Racuchy Szarlotkowe?<\/strong><br \/>\nA: A neutral vegetable oil with a high smoke point is the safest choice, it keeps the flavor clean and the color even. If you want more aroma, use half neutral oil and half clarified butter, which gives a light buttery note without burning. Regular butter alone browns too fast and can leave dark spots before the centers cook through. Keep the oil at a steady medium heat so the racuchy puff and brown slowly, about 2 to 3 minutes per side. If the first Racuchy Szarlotkowe get too dark, lower the heat slightly and wait a minute before frying the next batch.<\/p>\n<p><strong>Q: How sweet should I make the Racuchy Szarlotkowe batter?<\/strong><br \/>\nA: Keep the batter only lightly sweet, since the apples and any powdered sugar on top will add more sweetness. Around 2 to 3 tablespoons of sugar in the batter is usually enough for a family sized bowl. If your apples are very tart, you can add an extra spoon of sugar or a drizzle of honey over the finished fritters instead. A pinch of salt is important, it balances the sugar and makes the apple flavor clearer. This way Racuchy Szarlotkowe taste rich and aromatic, not cloying.<\/p>\n<h2 id=\"how-to-make-racuchy-szarlotkowe-z-jabkami-przepis-krok-po-kroku\">How to Make Racuchy Szarlotkowe z Jab\u0142kami Przepis Krok po Kroku<\/h2>\n<p>Start by warming the milk until it feels just lukewarm on your wrist, not hot, then whisk in the yeast and a spoon of sugar. Let it sit for about 10 minutes, until the surface looks foamy and smells pleasantly yeasty. In a large bowl, combine the flour, the rest of the sugar, a pinch of salt, and any spices you use, like cinnamon or vanilla. Pour in the activated yeast mixture and the egg, then whisk or beat with a wooden spoon until the batter is smooth and slightly elastic, about 3 to 4 minutes of real mixing. The batter should be thicker than pancake batter but still slowly pourable, so adjust with a spoon of milk or flour if needed.<\/p>\n<figure class=\"blogio-supporting-image blogio-supporting-image--instructions_process\">\n  <img decoding=\"async\" width=\"896\" height=\"1344\" src=\"https:\/\/gotujka.com\/wp-content\/uploads\/2026\/04\/0_3-1.png\" alt=\"Racuchy Szarlotkowe z Jab\u0142kami Przepis Krok po Kroku instructions image\"  title=\"Racuchy Szarlotkowe z Jab\u0142kami Przepis Krok po Kroku Instructions\"class=\"recipe-image blogio-inline-image--instructions_process wp-image-2106\" loading=\"lazy\" style=\"max-width: 100%; height: auto; display: block; margin: 20px auto;\" srcset=\"https:\/\/gotujka.com\/wp-content\/uploads\/2026\/04\/0_3-1.png 896w, https:\/\/gotujka.com\/wp-content\/uploads\/2026\/04\/0_3-1-200x300.png 200w, https:\/\/gotujka.com\/wp-content\/uploads\/2026\/04\/0_3-1-683x1024.png 683w, https:\/\/gotujka.com\/wp-content\/uploads\/2026\/04\/0_3-1-768x1152.png 768w, https:\/\/gotujka.com\/wp-content\/uploads\/2026\/04\/0_3-1-8x12.png 8w\" sizes=\"auto, (max-width: 896px) 100vw, 896px\" \/><figcaption>Instructions for Racuchy Szarlotkowe z Jab\u0142kami Przepis Krok po Kroku<\/figcaption><\/figure>\n<p>Cover the bowl with a clean kitchen towel and let the Racuchy Szarlotkowe batter rise in a warm spot for 40 to 60 minutes, until doubled and airy. While it rises, peel the apples, remove the cores, and cut them into thin slices or small cubes, about 0.5 to 1 centimeter thick, so they soften quickly in the pan. Toss the apples with a little lemon juice and a spoon of sugar so they stay bright and start to release some juice. When the batter has risen, gently fold in the apples with a spatula, trying not to knock out all the air. The batter will feel heavier now, but it should still fall slowly from a spoon.<\/p>\n<p>Heat a wide, heavy skillet over medium heat, then add a thin layer of neutral oil and a small knob of butter for flavor. When a drop of batter sizzles on contact, you are ready to fry. Scoop small portions of the Racuchy Szarlotkowe batter with a spoon or small ladle, and slide them into the pan, leaving space so they can puff. Fry each side for about 2 to 3 minutes, until the edges look set and the underside is deep golden, then flip once with a thin spatula. Adjust the heat so they cook through without burning, and add a bit more oil between batches if the pan looks dry.<\/p>\n<p>Transfer the cooked racuchy to a plate lined with paper towel and let them rest for a minute so excess fat drains away. While they are still warm, dust them generously with powdered sugar, or sprinkle a mix of sugar and cinnamon if you like a stronger apple pie effect. If you suspect the first one might be undercooked in the center, tear it open and check, then slightly lower the portion size or heat for the next batch. Serve Racuchy Szarlotkowe right away, while the edges stay crisp and the apples inside feel soft and fragrant.<\/p>\n<h2 id=\"make-ahead-storage-and-serving-tips\">Make-Ahead, Storage, and Serving Tips<\/h2>\n<p>Racuchy Szarlotkowe taste best fresh from the pan, but you can plan ahead without losing their soft, apple filled center. For an overnight option, prepare the batter without the apples, cover it well, and chill for up to 12 hours, then fold in freshly grated or diced apples just before frying so they stay juicy and bright. If you use yeast, expect the chilled batter to rise slowly in the fridge, so leave a little headspace in the bowl. For a baking powder version, stir the batter again in the morning and adjust with a spoon or two of milk if it thickened. To keep a batch warm for serving, place fried racuchy on a rack set over a tray in a 90 to 100\u00b0C oven, so the bottoms stay crisp instead of soggy.<\/p>\n<p>For storage, cool Racuchy Szarlotkowe completely on a rack, then layer them in a container with baking paper between layers to prevent sticking. In the fridge, they keep 2 to 3 days, and you can reheat them in a dry pan on low heat or in a 160\u00b0C oven for about 8 to 10 minutes, flipping once, until the edges feel lightly crisp again. Avoid the microwave if you can, it makes them rubbery and the crumb turns tough. For longer storage, freeze them in a single layer, then transfer to a bag, and reheat from frozen in the oven until hot in the center. If your racuchy turn out greasy or flat, check that the oil was properly hot, around 170 to 180\u00b0C, and that the batter was thick enough to hold a gentle mound on the spoon.<\/p>\n<p>You can customize Racuchy Szarlotkowe easily without losing their apple pie character. Swap part of the wheat flour for fine ground oat flour for a slightly nutty taste, or add a spoon of potato starch for a more tender crumb. Use firm, slightly sour apples like Szara Reneta or Granny Smith for better structure, and sprinkle a little extra cinnamon or a pinch of cardamom into the batter for a warmer aroma. For less sugar, reduce it in the batter and serve with lightly sweetened yogurt or skyr instead of powdered sugar. For serving, pile the racuchy on a warm plate, dust with powdered sugar or cinnamon sugar, and offer sides like sour cream, thick yogurt, or a spoon of good quality plum jam.<\/p>\n<h3 id=\"quick-qa\">Quick Q&amp;A<\/h3>\n<p><strong>How can I keep Racuchy Szarlotkowe from soaking up too much oil?<\/strong><br \/>\nUse a medium heavy pan and heat the oil until a drop of batter sizzles on contact but does not brown instantly. If the oil is too cool, the racuchy sit and drink it in, so keep the flame at medium and adjust between batches. Do not overcrowd the pan, that drops the temperature fast and leads to greasy results. Let each batch drain briefly on a rack or paper towel, not in a covered dish, or the steam will soften the crust. If you see the oil smoking, it is too hot, lower the heat and wait a minute before adding more batter.<\/p>\n<p><strong>How do I fix Racuchy Szarlotkowe batter that is too runny or too thick?<\/strong><br \/>\nIf the batter spreads flat in the pan, whisk in a spoonful of flour at a time until it holds a soft ribbon that slowly disappears back into the bowl. If it sits in stiff clumps on the spoon, loosen it with a tablespoon of milk or water until it flows but still feels substantial. Aim for a consistency similar to thick pancake batter, not cake batter and not crepe batter. Let the batter rest for 10 minutes after adjusting, so the flour hydrates and the texture evens out. Always add flour or liquid in small amounts, it is easier to correct in stages than to rescue an over corrected bowl.<\/p>\n<p><strong>Can I make Racuchy Szarlotkowe without eggs or dairy?<\/strong><br \/>\nFor a dairy free version, use plant milk with neutral taste, such as oat or soy, and fry in neutral oil instead of butter. For egg free racuchy, replace each egg with about 3 tablespoons of plant yogurt or applesauce, and add a pinch more baking powder for lift. The texture will be slightly denser, but the apples keep the inside moist and tender. Taste the batter and adjust sugar and spice, since plant milks and yogurts vary in sweetness. Fry a small test piece first, then tweak with a bit more flour or liquid if needed.<\/p>\n<p><strong>What are the best ways to serve Racuchy Szarlotkowe for guests?<\/strong><br \/>\nServe Racuchy Szarlotkowe stacked on a warm platter, with a light snowfall of powdered sugar just before they reach the table. Offer small bowls of cinnamon sugar, honey, maple syrup, or caramel sauce, along with a tangy option like cr\u00e8me fra\u00eeche or thick yogurt to balance the sweetness. For a brunch table, pair them with crisp bacon or baked sausage, the salty side makes the apple and cinnamon shine. In autumn and winter, serve with warm vanilla custard or hot apple compote, and in summer, add a scoop of vanilla or cinnamon ice cream. Brew strong coffee or black tea, because the gentle sweetness of the racuchy benefits from a slightly bitter drink.<\/p>\n<h2 id=\"faq\">FAQ<\/h2>\n<ol>\n<li>\n<p><strong>Can I make Racuchy Szarlotkowe without yeast?<\/strong><br \/>\nYou can make Racuchy Szarlotkowe without yeast by using baking powder, but the texture will change. Use about 2 teaspoons of baking powder per 250 grams of flour, and let the batter rest 10 to 15 minutes so the gluten relaxes. The pancakes will be a bit denser and less stretchy, more like thick American style pancakes. Keep the batter slightly thicker than for yeast batter, so the apple pieces stay suspended and do not sink.<\/p>\n<\/li>\n<li>\n<p><strong>Which apples work best for Racuchy Szarlotkowe?<\/strong><br \/>\nChoose firm, slightly tart apples that hold their shape, such as Szara Reneta, Anton\u00f3wka, or a crisp Granny Smith. These balance the sweetness of the batter and give Racuchy Szarlotkowe a clear apple flavor instead of a bland, stewed taste. Avoid very soft, mealy apples, as they turn into puree and make the batter watery. Cut the apples into thin slices or small cubes, so they soften quickly but still keep a bit of bite.<\/p>\n<\/li>\n<li>\n<p><strong>How do I keep Racuchy Szarlotkowe from soaking up too much oil?<\/strong><br \/>\nUse a heavy pan and heat the oil properly before adding the batter, it should quietly sizzle around a test spoonful. If the oil is too cool, Racuchy Szarlotkowe will sit and drink the fat instead of setting quickly. Fry on medium heat so the outside browns slowly while the inside cooks through, and do not crowd the pan. Drain each batch on a rack or paper towel, and avoid stacking them while hot, which traps steam and makes them soggy.<\/p>\n<\/li>\n<li>\n<p><strong>Can I make Racuchy Szarlotkowe ahead of time?<\/strong><br \/>\nYou can mix the yeast batter and let it rise in the fridge overnight, then fold in the apples just before frying. This gives even better flavor and a relaxed morning, especially if you cook for guests. If you need to reheat cooked Racuchy Szarlotkowe, use a dry skillet or a low oven at about 150\u00b0C, not the microwave, to keep the edges lightly crisp. Dust with fresh powdered sugar or cinnamon sugar right before serving, since it melts and disappears during storage.<\/p>\n<\/li>\n<\/ol>\n<h2 id=\"conclusion\">Conclusion<\/h2>\n<p>Racuchy Szarlotkowe reward a bit of patience with a plate of soft, fragrant pancakes that taste like a pan fried apple pie. The key is simple: a well rested yeast batter, firm and aromatic apples, and a pan that holds steady medium heat. When the batter bubbles and thickens, and the apple slices stay slightly al dente in the center, you get Racuchy Szarlotkowe that are light, not stodgy, and full of gentle spice. A light dusting of powdered sugar or a spoon of sour cream finishes them without making the plate heavy.<\/p>\n<p>Treat this recipe as a base you can adjust to your own kitchen rhythm. On busy days, slice the apples in advance and toss them with lemon and cinnamon, then mix the batter when you are ready to fry. For guests, fry smaller, bite size Racuchy Szarlotkowe and serve them on a warm platter so the last piece is still slightly crisp at the edges. However you serve them, keep them warm, brew some strong tea or coffee, and let the smell of apples and yeast batter do the rest.<\/p>\n<h2 id=\"recipe\">Recipe<\/h2>\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-2107\" class=\"wprm-recipe-container\" data-recipe-id=\"2107\" data-servings=\"16\"><div class=\"wprm-recipe wprm-recipe-template-1\"><div class=\"wprm-layout-container wprm-padding-40 meadow-header\">\n  <div class=\"wprm-layout-column-container wprm-column-gap-20 wprm-column-rows-recipe-600 wprm-column-rows-reverse wprm-row-gap-20 meadow-header-columns\">\n    <div class=\"wprm-layout-column wprm-align-center\">\n      <div class=\"wprm-recipe-image wprm-block-image-rounded\"><img loading=\"lazy\" decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;border-radius: 20px;width: 300px;max-width: 100%;height: 300px;object-fit: cover;\" width=\"300\" height=\"450\" src=\"https:\/\/gotujka.com\/wp-content\/uploads\/2026\/04\/0_1.png\" class=\"attachment-300x999999 size-300x999999\" alt=\"Racuchy Szarlotkowe z Jab\u0142kami Przepis Krok po Kroku featured image\" srcset=\"https:\/\/gotujka.com\/wp-content\/uploads\/2026\/04\/0_1.png 896w, https:\/\/gotujka.com\/wp-content\/uploads\/2026\/04\/0_1-200x300.png 200w, https:\/\/gotujka.com\/wp-content\/uploads\/2026\/04\/0_1-683x1024.png 683w, https:\/\/gotujka.com\/wp-content\/uploads\/2026\/04\/0_1-768x1152.png 768w, https:\/\/gotujka.com\/wp-content\/uploads\/2026\/04\/0_1-8x12.png 8w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/div>\n    <\/div>\n    <div class=\"wprm-layout-column wprm-column-width-75 wprm-align-rows-center\">\n      <div class=\"wprm-layout-container meadow-header-accent\" style=\"--wprm-layout-container-text-color: var(--meadow-accent-color);\">\n        \n      <\/div>\n      <h2 class=\"wprm-recipe-name wprm-block-text-bold\">Racuchy Szarlotkowe z Jab\u0142kami Przepis Krok po Kroku<\/h2>\n      <div class=\"wprm-spacer\" style=\"height: 15px;\"><\/div>\n      \n      <div class=\"wprm-spacer\" style=\"height: 15px;\"><\/div>\n      <div class=\"wprm-recipe-summary wprm-block-text-normal\">Racuchy Szarlotkowe to the kind of pan fried comfort that makes the whole kitchen smell like a cozy apple cake. Imagine soft, slightly chewy pillows of...<\/div>\n      <div class=\"wprm-spacer\" style=\"height: 20px;\"><\/div>\n      <div class=\"wprm-layout-container\">\n        <a href=\"https:\/\/gotujka.com\/en\/wprm_print\/racuchy-szarlotkowe-z-jablkami-przepis-krok-po-kroku\" style=\"color: #333333;background-color: #ffffff;border-color: #333333;border-radius: 50px;padding: 5px 15px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-semi-bold wprm-recipe-print-inline-button wprm-recipe-link-inline-button wprm-color-accent\" data-recipe-id=\"2107\" data-template=\"\" target=\"_blank\" rel=\"nofollow\">Print Recipe<\/a>\n        <a href=\"https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fgotujka.com%2Fen%2Fracuchy-szarlotkowe%2F&amp;media=https%3A%2F%2Fgotujka.com%2Fwp-content%2Fuploads%2F2026%2F04%2F0_1.png&amp;description=Racuchy+Szarlotkowe+z+Jab%C5%82kami+Przepis+Krok+po+Kroku&amp;is_video=false\" target=\"_blank\" rel=\"nofollow noopener\" data-recipe=\"2107\" data-url=\"https:\/\/gotujka.com\/en\/racuchy-szarlotkowe\/\" data-media=\"https:\/\/gotujka.com\/wp-content\/uploads\/2026\/04\/0_1.png\" data-description=\"Racuchy Szarlotkowe z Jab\u0142kami Przepis Krok po Kroku\" data-repin=\"\" role=\"button\" style=\"color: #333333;background-color: #ffffff;border-color: #333333;border-radius: 50px;padding: 5px 15px;\" class=\"wprm-recipe-pin wprm-recipe-link wprm-block-text-semi-bold wprm-recipe-pin-inline-button wprm-recipe-link-inline-button wprm-color-accent\">Pin Recipe<\/a>\n        \n      <\/div>\n    <\/div>\n  <\/div>\n  <div class=\"wprm-layout-container meadow-header-meta\">\n    <div class=\"wprm-spacer\" style=\"height: 20px;\"><\/div>\n    <div class=\"wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-table wprm-block-text-semi-bold wprm-recipe-table-borders-top-bottom wprm-recipe-table-borders-empty\" style=\"border-width: 1px;border-style: solid;border-color: var(--meadow-accent-color);\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-semi-bold wprm-recipe-time-container wprm-recipe-prep-time-container\" style=\"border-width: 1px;border-style: solid;border-color: var(--meadow-accent-color);\"><span class=\"wprm-recipe-details-label wprm-block-text-normal wprm-recipe-time-label wprm-recipe-prep-time-label\">Prep Time <\/span><span class=\"wprm-recipe-time wprm-block-text-semi-bold\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes\">25<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-semi-bold wprm-recipe-time-container wprm-recipe-cook-time-container\" style=\"border-width: 1px;border-style: solid;border-color: var(--meadow-accent-color);\"><span class=\"wprm-recipe-details-label wprm-block-text-normal wprm-recipe-time-label wprm-recipe-cook-time-label\">Cook Time <\/span><span class=\"wprm-recipe-time wprm-block-text-semi-bold\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes\">25<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-semi-bold wprm-recipe-time-container wprm-recipe-total-time-container\" style=\"border-width: 1px;border-style: solid;border-color: var(--meadow-accent-color);\"><span class=\"wprm-recipe-details-label wprm-block-text-normal wprm-recipe-time-label wprm-recipe-total-time-label\">Total Time <\/span><span class=\"wprm-recipe-time wprm-block-text-semi-bold\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes\">50<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/div><\/div>\n    <div class=\"wprm-spacer\" style=\"height: 20px;\"><\/div>\n    <div class=\"wprm-recipe-meta-container wprm-recipe-custom-container wprm-recipe-details-container wprm-recipe-details-container-pills wprm-block-text-smaller\" style=\"justify-content: center;--pill-background-color: var(--meadow-accent-color);\"><div class=\"wprm-recipe-meta-container-pill\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-pills wprm-block-text-smaller wprm-recipe-servings-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-light wprm-recipe-servings-label\">Servings: <\/span><span class=\"wprm-recipe-servings-with-unit\"><span class=\"wprm-recipe-servings wprm-recipe-details wprm-block-text-smaller\">16<\/span> <span class=\"wprm-recipe-servings-unit wprm-recipe-details-unit wprm-block-text-smaller\">racuchy<\/span><\/span><\/div><\/div><div class=\"wprm-recipe-meta-container-pill\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-pills wprm-block-text-smaller wprm-recipe-tag-container wprm-recipe-course-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-light wprm-recipe-tag-label wprm-recipe-course-label\">Course: <\/span><span class=\"wprm-recipe-course wprm-block-text-smaller\">Breakfast<\/span><\/div><\/div><div class=\"wprm-recipe-meta-container-pill\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-pills wprm-block-text-smaller wprm-recipe-tag-container wprm-recipe-cuisine-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-light wprm-recipe-tag-label wprm-recipe-cuisine-label\">Cuisine: <\/span><span class=\"wprm-recipe-cuisine wprm-block-text-smaller\">Polish<\/span><\/div><\/div><div class=\"wprm-recipe-meta-container-pill\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-pills wprm-block-text-smaller wprm-recipe-nutrition-container wprm-recipe-calories-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-light wprm-recipe-nutrition-label wprm-recipe-calories-label\">Calories: <\/span><span class=\"wprm-recipe-details wprm-recipe-nutrition wprm-recipe-calories wprm-block-text-smaller\">380<\/span><\/div><\/div><\/div>\n  <\/div>\n<\/div>\n<div class=\"wprm-layout-container wprm-padding-40 meadow-main\" style=\"--wprm-layout-container-background-color: var(--meadow-main-background-color);\">\n  <div class=\"wprm-recipe-jump-to-section-container wprm-recipe-jump-to-section-container-scroll scrolled-left wprm-recipe-jump-to-section-icon-above\" style=\"--wprm-jump-to-section-alignment: space-between;--wprm-jump-to-section-text-color: var(--meadow-accent-color);\"><a href=\"#recipe-2107-ingredients\" class=\"wprm-recipe-jump-to-section wprm-block-text-smaller\"><span class=\"wprm-recipe-icon wprm-recipe-jump-to-section-icon\" style=\"font-size: 28px;\"><svg width=\"54\" height=\"50\" viewbox=\"0 0 54 50\" fill=\"none\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\">\n<g clip-path=\"url(#clip0_135_292)\">\n<path d=\"M23.424 37.308L47.8222 23.0331C48.4587 22.6607 49.2988 22.8556 49.688 23.4903L49.9024 23.84C54.3182 31.0416 51.9199 40.3821 44.5475 44.6956C37.175 49.0091 27.6129 46.6664 23.197 39.4648L22.9826 39.115C22.6014 38.4933 22.8008 37.6727 23.4506 37.2925L23.424 37.308Z\" stroke=\"var(--meadow-accent-color)\" stroke-width=\"2.0908\" stroke-miterlimit=\"10\"\/>\n<path d=\"M40.0314 27.5907L40.0777 27.6662C41.5615 30.097 40.8505 33.1921 38.4703 34.5812C36.09 35.9702 32.9523 35.1247 31.4685 32.709L31.4221 32.6335\" stroke=\"var(--meadow-accent-color)\" stroke-width=\"2.0908\" stroke-miterlimit=\"10\"\/>\n<path d=\"M31.7641 21.797C30.373 24.3637 27.4054 25.8735 24.4378 25.5414C23.294 25.4055 22.2584 25.0431 21.3619 24.5147C20.4655 23.9862 19.2908 24.3486 18.9971 25.3451L18.0388 28.6365C17.8842 29.18 17.3123 29.482 16.7559 29.331L12.3354 28.1081C11.7789 27.9571 11.4698 27.3984 11.6244 26.8549L12.629 23.3823C12.9227 22.3707 12.0881 21.4648 11.0061 21.5252C10.2024 21.5705 9.38319 21.4799 8.57946 21.2535C3.64885 19.8795 1.31493 13.8553 5.13267 9.38625C6.98745 7.2121 10.0324 6.56288 12.7991 7.40838C12.8609 7.42348 12.9227 7.45367 12.9845 7.46877C14.5302 4.43403 18.1315 2.80342 21.5938 3.7697C25.056 4.73599 27.2508 7.96701 26.9417 11.3339C27.0499 11.3339 27.1736 11.3792 27.2818 11.4094C31.7178 12.6324 34.0517 17.5846 31.7796 21.7819L31.7641 21.797Z\" stroke=\"var(--meadow-accent-color)\" stroke-width=\"2.0908\" stroke-miterlimit=\"10\"\/>\n<path d=\"M42.5578 7.29608L38.3924 8.74175C37.6041 9.01534 37.1921 9.86134 37.4722 10.6314L38.9522 14.7003C39.2323 15.4703 40.0983 15.8727 40.8866 15.5991L45.0521 14.1535C45.8403 13.8799 46.2523 13.0339 45.9723 12.2639L44.4923 8.19495C44.2122 7.42493 43.3461 7.02249 42.5578 7.29608Z\" stroke=\"var(--meadow-accent-color)\" stroke-width=\"2.0908\" stroke-miterlimit=\"10\"\/>\n<path d=\"M12.9856 7.46869C12.9856 7.46869 17.9162 9.52205 17.1434 14.7913\" stroke=\"var(--meadow-accent-color)\" stroke-width=\"2.0908\" stroke-miterlimit=\"10\" stroke-linecap=\"round\"\/>\n<path d=\"M8.36171 46.8107C11.6311 46.8107 14.2815 44.2218 14.2815 41.0281C14.2815 37.8345 11.6311 35.2455 8.36171 35.2455C5.09229 35.2455 2.44189 37.8345 2.44189 41.0281C2.44189 44.2218 5.09229 46.8107 8.36171 46.8107Z\" stroke=\"var(--meadow-accent-color)\" stroke-width=\"2.0908\" stroke-miterlimit=\"10\"\/>\n<path d=\"M33.6169 46.2672L34.467 39.8504\" stroke=\"var(--meadow-accent-color)\" stroke-width=\"2.0908\" stroke-miterlimit=\"10\" stroke-linecap=\"round\"\/>\n<path d=\"M47.451 42.4926L44.3906 39.02\" stroke=\"var(--meadow-accent-color)\" stroke-width=\"2.0908\" stroke-miterlimit=\"10\" stroke-linecap=\"round\"\/>\n<path d=\"M51.5317 32.1806L46.7866 31.6219\" stroke=\"var(--meadow-accent-color)\" stroke-width=\"2.0908\" stroke-miterlimit=\"10\" stroke-linecap=\"round\"\/>\n<\/g>\n<defs>\n<clippath id=\"clip0_135_292\">\n<rect width=\"53.201\" height=\"48.7612\" fill=\"white\" transform=\"translate(0 0.308289)\"\/>\n<\/clippath>\n<\/defs>\n<\/svg>\n<\/span> Ingredients<\/a><a href=\"#recipe-2107-instructions\" class=\"wprm-recipe-jump-to-section wprm-block-text-smaller\"><span class=\"wprm-recipe-icon wprm-recipe-jump-to-section-icon\" style=\"font-size: 28px;\"><svg width=\"43\" height=\"51\" viewbox=\"0 0 43 51\" fill=\"none\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\">\n<g clip-path=\"url(#clip0_135_313)\">\n<path d=\"M1.16528 30.2541V23.2404H41.6085V30.2541C41.6085 40.0501 32.5532 47.9913 21.3869 47.9913C10.2206 47.9913 1.16528 40.0357 1.16528 30.2541Z\" stroke=\"var(--meadow-accent-color)\" stroke-width=\"2.07453\" stroke-miterlimit=\"10\" stroke-linecap=\"round\"\/>\n<path d=\"M30.9519 6.32898C35.9163 7.15498 39.2502 8.69104 39.2502 10.43C39.2502 12.5457 34.4023 14.3281 27.6763 14.9657\" stroke=\"var(--meadow-accent-color)\" stroke-width=\"2.07453\" stroke-miterlimit=\"10\" stroke-linecap=\"round\"\/>\n<path d=\"M15.7369 14.5456C9.47678 13.85 5.05103 12.1255 5.05103 10.1113C5.05103 7.7202 11.2529 5.7494 19.3328 5.40161\" stroke=\"var(--meadow-accent-color)\" stroke-width=\"2.07453\" stroke-miterlimit=\"10\" stroke-linecap=\"round\"\/>\n<path d=\"M18.0688 23.2403L27.2261 1.95276\" stroke=\"var(--meadow-accent-color)\" stroke-width=\"2.07453\" stroke-miterlimit=\"10\" stroke-linecap=\"round\"\/>\n<path d=\"M1.16528 27.5006H41.6231\" stroke=\"var(--meadow-accent-color)\" stroke-width=\"2.07453\" stroke-miterlimit=\"10\" stroke-linecap=\"round\"\/>\n<path d=\"M11.9092 48.9042H31.0244\" stroke=\"var(--meadow-accent-color)\" stroke-width=\"2.07453\" stroke-miterlimit=\"10\" stroke-linecap=\"round\"\/>\n<path d=\"M30.995 7.85065L29.7721 6.05374C29.7721 6.05374 29.743 5.89434 29.8158 5.85087L31.621 4.63361\" stroke=\"var(--meadow-accent-color)\" stroke-width=\"2.07453\" stroke-miterlimit=\"10\" stroke-linecap=\"round\"\/>\n<path d=\"M14.9666 12.8646L16.2769 14.6036C16.2769 14.6036 16.306 14.763 16.2477 14.8064L14.5007 16.1107\" stroke=\"var(--meadow-accent-color)\" stroke-width=\"2.07453\" stroke-miterlimit=\"10\" stroke-linecap=\"round\"\/>\n<\/g>\n<defs>\n<clippath id=\"clip0_135_313\">\n<rect width=\"42.6884\" height=\"49.3843\" fill=\"white\" transform=\"translate(0 0.793579)\"\/>\n<\/clippath>\n<\/defs>\n<\/svg>\n<\/span> Method<\/a><a href=\"#recipe-2107-notes\" class=\"wprm-recipe-jump-to-section wprm-block-text-smaller\"><span class=\"wprm-recipe-icon wprm-recipe-jump-to-section-icon\" style=\"font-size: 28px;\"><svg width=\"45\" height=\"39\" viewbox=\"0 0 45 39\" fill=\"none\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\">\n<path d=\"M10.6686 21.8716L29.8227 2.69726C30.4248 2.09334 31.4032 2.09334 32.0053 2.69726L42.3726 13.0959C42.9747 13.6999 42.9747 14.6812 42.3726 15.2851L23.2185 34.4595C22.8798 34.7992 22.4471 35.0256 21.9579 35.0823L9.16336 36.8374C8.65535 36.9129 8.22259 36.4788 8.29785 35.9693L10.0477 23.136C10.1041 22.6642 10.3299 22.2113 10.6686 21.8905V21.8716Z\" stroke=\"var(--meadow-accent-color)\" stroke-width=\"2.14929\" stroke-miterlimit=\"10\" stroke-linecap=\"round\"\/>\n<path d=\"M26.0786 6.45288L38.6285 19.0219\" stroke=\"var(--meadow-accent-color)\" stroke-width=\"2.14929\" stroke-miterlimit=\"10\" stroke-linecap=\"round\"\/>\n<path d=\"M32.0432 13.0204L18.2703 26.8162\" stroke=\"var(--meadow-accent-color)\" stroke-width=\"2.14929\" stroke-miterlimit=\"10\" stroke-linecap=\"round\"\/>\n<path d=\"M10.292 22.3622C13.3777 23.0227 16.1248 24.608 18.2509 26.8161C20.3959 29.0053 21.8823 31.8172 22.428 34.9501\" stroke=\"var(--meadow-accent-color)\" stroke-width=\"2.14929\" stroke-miterlimit=\"10\" stroke-linecap=\"round\"\/>\n<path d=\"M1.50562 7.94373H11.5342\" stroke=\"var(--meadow-accent-color)\" stroke-width=\"2.14929\" stroke-miterlimit=\"10\" stroke-linecap=\"round\"\/>\n<path d=\"M1.73071 2.24432H16.3691\" stroke=\"var(--meadow-accent-color)\" stroke-width=\"2.14929\" stroke-miterlimit=\"10\" stroke-linecap=\"round\"\/>\n<path d=\"M1.73071 13.6622H7.77047\" stroke=\"var(--meadow-accent-color)\" stroke-width=\"2.14929\" stroke-miterlimit=\"10\" stroke-linecap=\"round\"\/>\n<\/svg>\n<\/span> Notes<\/a><\/div>\n  <div class=\"wprm-layout-column-container wprm-column-gap-40 wprm-column-rows-recipe-900 meadow-main-columns\">\n    <div class=\"wprm-layout-column wprm-column-width-50 meadow-main-left\">\n      <div id=\"recipe-2107-ingredients\" class=\"wprm-recipe-ingredients-container wprm-recipe-2107-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"2107\" data-servings=\"16\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-spacer wprm-header-has-actions wprm-header-has-actions\" style=\"\">Ingredients<div class=\"wprm-decoration-spacer\"><\/div>&nbsp;&nbsp;<\/h3><div class=\"wprm-spacer\" style=\"height: 15px;\"><\/div><div class=\"wprm-internal-container wprm-internal-container-ingredients wprm-expandable-container wprm-expandable-expanded\" style=\"\"><div class=\"wprm-internal-container-toggle\"><a role=\"button\" aria-expanded=\"false\" class=\"wprm-expandable-button wprm-expandable-button-show\" aria-label=\"Show Section\"><span class=\"wprm-recipe-icon wprm-collapsible-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewbox=\"0 0 16 16\"><g class=\"nc-icon-wrapper\" stroke-width=\"1\" fill=\"none\" stroke=\"#333333\" stroke-miterlimit=\"10\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><polyline points=\"3.5,9.5 8,5 12.5,9.5 \"><\/polyline><\/g><\/svg><\/span> <\/a><a role=\"button\" aria-expanded=\"true\" class=\"wprm-expandable-button wprm-expandable-button-hide\" aria-label=\"Hide Section\"><span class=\"wprm-recipe-icon wprm-collapsible-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewbox=\"0 0 16 16\"><g class=\"nc-icon-wrapper\" stroke-width=\"1\" fill=\"none\" stroke=\"#333333\" stroke-miterlimit=\"10\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><polyline points=\"3.5,6.5 8,11 12.5,6.5 \"><\/polyline><\/g><\/svg><\/span> <\/a><\/div><div class=\"wprm-recipe-ingredient-group\"><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;border-bottom: 1px solid var(--meadow-list-border-color);padding-bottom: 5px;margin-bottom: 5px;\" data-uid=\"-1\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">cups<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">all-purpose flour<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;border-bottom: 1px solid var(--meadow-list-border-color);padding-bottom: 5px;margin-bottom: 5px;\" data-uid=\"-1\"><span class=\"wprm-recipe-ingredient-amount\">2 1\/4<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">instant yeast<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">1 packet<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;border-bottom: 1px solid var(--meadow-list-border-color);padding-bottom: 5px;margin-bottom: 5px;\" data-uid=\"-1\"><span class=\"wprm-recipe-ingredient-amount\">3<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tbsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">granulated sugar<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;border-bottom: 1px solid var(--meadow-list-border-color);padding-bottom: 5px;margin-bottom: 5px;\" data-uid=\"-1\"><span class=\"wprm-recipe-ingredient-amount\">1\/2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">fine salt<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;border-bottom: 1px solid var(--meadow-list-border-color);padding-bottom: 5px;margin-bottom: 5px;\" data-uid=\"-1\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">ground cinnamon<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;border-bottom: 1px solid var(--meadow-list-border-color);padding-bottom: 5px;margin-bottom: 5px;\" data-uid=\"-1\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">vanilla extract<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">or 1 packet vanilla sugar<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;border-bottom: 1px solid var(--meadow-list-border-color);padding-bottom: 5px;margin-bottom: 5px;\" data-uid=\"-1\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">cup<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">warm milk<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">about 100\u2013110\u00b0F<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;border-bottom: 1px solid var(--meadow-list-border-color);padding-bottom: 5px;margin-bottom: 5px;\" data-uid=\"-1\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">large egg<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">at room temperature<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;border-bottom: 1px solid var(--meadow-list-border-color);padding-bottom: 5px;margin-bottom: 5px;\" data-uid=\"-1\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tbsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">neutral oil or melted butter<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">plus more for frying<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;border-bottom: 1px solid var(--meadow-list-border-color);padding-bottom: 5px;margin-bottom: 5px;\" data-uid=\"-1\"><span class=\"wprm-recipe-ingredient-amount\">3<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">medium firm apples<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">about 1 lb, peeled, cored, and diced small<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;border-bottom: 1px solid var(--meadow-list-border-color);padding-bottom: 5px;margin-bottom: 5px;\" data-uid=\"-1\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">grated lemon zest<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">optional<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"-1\"><span class=\"wprm-recipe-ingredient-name\">Powdered sugar<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">for dusting (optional)<\/span><\/li><\/ul><\/div><\/div><\/div>\n      \n    <\/div>\n    <div class=\"wprm-layout-column wprm-column-width-50 meadow-main-right\">\n      <div id=\"recipe-2107-instructions\" class=\"wprm-recipe-instructions-container wprm-recipe-2107-instructions-container wprm-block-text-normal\" data-recipe=\"2107\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-spacer wprm-header-has-actions\" style=\"\">Method<div class=\"wprm-decoration-spacer\"><\/div>&nbsp;<\/h3><div class=\"wprm-spacer\" style=\"height: 15px;\"><\/div><div class=\"wprm-recipe-instruction-group\"><ol class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-2107-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 10px;\">In a large bowl, whisk together the flour, instant yeast, granulated sugar, salt, and ground cinnamon.<\/div><\/li><li id=\"wprm-recipe-2107-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 10px;\">In a separate bowl or measuring jug, combine the warm milk, egg, vanilla extract, and 2 tbsp oil or melted butter; whisk until smooth.<\/div><\/li><li id=\"wprm-recipe-2107-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 10px;\">Pour the wet ingredients into the dry ingredients and whisk or stir until you have a thick, smooth batter with no dry pockets. The batter should be thicker than regular pancake batter but still pourable; if it seems too stiff, add 1\u20132 tbsp more milk.<\/div><\/li><li id=\"wprm-recipe-2107-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 10px;\">Cover the bowl with a clean kitchen towel or plastic wrap and let the batter rise in a warm place until puffy and roughly doubled in volume, about 40\u201360 minutes.<\/div><\/li><li id=\"wprm-recipe-2107-step-0-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 10px;\">While the batter is rising, peel, core, and dice the apples into small cubes (about 1\/4 inch). Toss with lemon zest if using and set aside.<\/div><\/li><li id=\"wprm-recipe-2107-step-0-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 10px;\">When the batter has risen, gently fold the diced apples into it with a spatula, distributing them evenly without knocking out all the air.<\/div><\/li><li id=\"wprm-recipe-2107-step-0-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 10px;\">Heat a large nonstick or heavy skillet over medium heat. Add enough neutral oil to lightly coat the bottom of the pan (about 2\u20133 tbsp) and heat until shimmering but not smoking.<\/div><\/li><li id=\"wprm-recipe-2107-step-0-7\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 10px;\">Using a spoon or small ladle, drop portions of batter into the hot pan, making rounds about 3 inches wide. Do not overcrowd the pan; leave space between racuchy.<\/div><\/li><li id=\"wprm-recipe-2107-step-0-8\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 10px;\">Fry each racuchy for 3\u20134 minutes on the first side, until the edges look set and the underside is deep golden brown. Adjust the heat as needed so they brown steadily without burning.<\/div><\/li><li id=\"wprm-recipe-2107-step-0-9\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 10px;\">Flip carefully and fry another 3\u20134 minutes on the second side, until golden brown and the center feels springy when gently pressed. If they brown too fast while staying raw inside, lower the heat slightly.<\/div><\/li><li id=\"wprm-recipe-2107-step-0-10\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 10px;\">Transfer cooked racuchy to a plate lined with paper towels to drain excess oil. Keep warm in a low oven (about 200\u00b0F) while you cook the remaining batches, adding a little more oil to the pan as needed.<\/div><\/li><li id=\"wprm-recipe-2107-step-0-11\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 10px;\">Serve warm, dusted generously with powdered sugar. You can also serve with applesauce or a dollop of sour cream if desired.<\/div><\/li><\/ol><\/div><\/div>\n      \n      <div id=\"recipe-video\"><\/div>\n      <div id=\"recipe-2107-notes\" class=\"wprm-recipe-notes-container wprm-block-text-normal\"><h3 class=\"wprm-recipe-header wprm-recipe-notes-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Notes<\/h3><div class=\"wprm-spacer\" style=\"height: 15px;\"><\/div><div class=\"wprm-recipe-notes\"><span style=\"display: block;\">Use firm, aromatic apples that hold their shape, such as Jonagold, Granny Smith, or similar varieties.<br \/>\nFor less sweet racuchy, reduce the sugar in the batter to 2 tbsp and rely on sweet apples and a light dusting of powdered sugar.<br \/>\nFor a richer flavor, replace the neutral oil in the batter with melted butter, but keep neutral oil for frying to avoid burning.<br \/>\nTo avoid greasy racuchy, keep the oil at a steady medium heat and drain on paper towels immediately after frying.<br \/>\nThe batter can be made slightly ahead; if it overproofs and becomes very airy, gently stir it once before folding in the apples.<br \/>\nLeftovers keep in the fridge for up to 2 days; reheat in a dry skillet over medium-low heat to restore crisp edges.<\/span><\/div><\/div>\n      <div class=\"wprm-spacer\" style=\"height: 40px;\"><\/div>\n      \n    <\/div>\n  <\/div>\n<\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>Racuchy Szarlotkowe to the kind of pan fried comfort that makes the whole kitchen smell like a cozy apple cake. Imagine soft, slightly chewy pillows of&#8230;<\/p>","protected":false},"author":2,"featured_media":2105,"comment_status":"","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","rank_math_focus_keyword":"Racuchy Szarlotkowe","rank_math_title":"Racuchy Szarlotkowe z Jab\u0142kami Przepis Krok po Kroku","rank_math_description":"Racuchy Szarlotkowe to the kind of pan fried comfort that makes the whole kitchen smell like a cozy apple cake. Imagine soft, slightly chewy pillows of...","rank_math_pillar_content":"","rank_math_schema":[],"footnotes":""},"categories":[9],"tags":[],"class_list":["post-2109","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sniadania"],"_links":{"self":[{"href":"https:\/\/gotujka.com\/en\/wp-json\/wp\/v2\/posts\/2109","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gotujka.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/gotujka.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/gotujka.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/gotujka.com\/en\/wp-json\/wp\/v2\/comments?post=2109"}],"version-history":[{"count":0,"href":"https:\/\/gotujka.com\/en\/wp-json\/wp\/v2\/posts\/2109\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gotujka.com\/en\/wp-json\/wp\/v2\/media\/2105"}],"wp:attachment":[{"href":"https:\/\/gotujka.com\/en\/wp-json\/wp\/v2\/media?parent=2109"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gotujka.com\/en\/wp-json\/wp\/v2\/categories?post=2109"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gotujka.com\/en\/wp-json\/wp\/v2\/tags?post=2109"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}