"Anielskie Ruchańce" are yeast pancakes that originate from Aniołowo, a village in the Pasłęk municipality. In 2013, they were listed as a traditional product. To this day, they are featured at festivals, fairs, and markets as a regional delicacy. The history and recipe of these pancakes come from old Warmian traditions dating back to the 1940s. They owe their name to the village of Aniołowo and the term "ruchanie," which refers to the bubbling and sizzling of the dough during frying.
Ruchańce are a combination of racuchy (Polish apple pancakes) and pączki (Polish doughnuts). They are fried in deep oil and can be served with a variety of toppings. Some people serve them with jam and powdered sugar, while others prefer savory versions.
Recipe for Anielskie Ruchańce
Ingredients:
- 500 g wheat flour
- 500 ml lukewarm milk
- 100 g sugar
- 50 g fresh yeast
- 3 eggs
- A pinch of salt
- 50 g melted butter
- 1 teaspoon vinegar
- Oil for frying
- Powdered sugar for dusting
Preparation:
- Sift the flour into a large bowl and make a well in the center. Pour in half of the warmed milk, add the sugar, salt, and crumbled yeast. Gently stir and set aside for about 15 minutes.
- After this time, add the remaining milk, melted butter, and egg yolks (separated from the whites) to the mixture. Mix everything together.
- In a separate bowl, beat the egg whites until stiff peaks form using a mixer. Fold them into the rest of the ingredients, add the teaspoon of vinegar, and mix vigorously. The dough should be smooth and uniform. Set it aside for about 1.5 hours to double in size.
- Pour a generous amount of oil into a pot and heat it over medium heat. Using a spoon, portion out the dough and drop it into the hot oil. Fry on each side until golden brown. After frying, place them on a plate lined with paper towels.
- Before serving, dust the ruchańce with powdered sugar. You can also serve them with homemade preserves. Enjoy!
