Racuchy - Polish Apple Pancakes

Separate egg whites from yolks, placing whites in clean bowl for whipping.

In large mixing bowl, beat egg yolks with sugar for 2-3 minutes until pale and thick.

Add milk to yolk mixture, whisk until well combined and smooth.

In separate bowl, combine flour, baking powder, pinch of salt, and cinnamon.

Gradually add flour mixture to wet ingredients, whisking constantly to avoid lumps.

Batter should be thick but pourable - similar to thick pancake batter.

Peel apples, remove cores, grate on large holes of box grater.

Immediately fold grated apples into batter to prevent browning.

In clean bowl with clean beaters, beat egg whites until stiff peaks form.

Gently fold beaten egg whites into apple batter in three additions.

Use gentle folding motion to preserve air bubbles - this makes racuchy fluffy.

Heat large heavy skillet over medium heat, add oil to depth of about 0.5cm.

Oil is ready when small drop of batter sizzles immediately.

Using large serving spoon or small ladle, drop spoonfuls of batter into hot oil.

Flatten slightly with back of spoon to create 8-10cm circles.

Don't crowd pan - cook 3-4 at a time to maintain oil temperature.

Fry for 2-3 minutes on first side until golden brown and small bubbles appear.

Carefully flip with spatula, fry second side for 2-3 minutes until golden.

Racuchy should puff up during frying and be cooked through in center.

Remove to paper towel-lined plate to drain excess oil.

Repeat with remaining batter, adding more oil to pan as needed.

Serve warm, dusted generously with powdered sugar.

Optionally top with dollop of sour cream or vanilla yogurt.