The story behind the recipe
Kashubian ruchanki were made, among other things, from portions of rye bread dough. After frying, the pancakes were sprinkled with sugar. This is a different branch of tradition than fluffy, sweet pancakes with eggs.
Below, we choose the bread version: rye flour, active sourdough, water, and salt, with sugar added only for serving. Yeast starter and sourdough are not the same; this recipe pertains to sourdough, without adding baker's yeast.
Ingredients
Dough
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500 g rye flour (preferably light type 720)
Abroad: light rye flour / Roggenmehl Type 815 or 997 -
100 g active rye sourdough (after feeding; flour and water in a 1:1 weight ratio)
Abroad: active rye sourdough starter - 300 ml water (lukewarm; additionally up to 100 ml for adjustment after fermentation)
- ½ tsp (2.5 ml) salt (flat)
Frying
- 100 ml rapeseed oil (for frying in batches; amount on the pan, does not specify absorption)
To Serve
- 2 tbsp (30 ml) sugar (for light sprinkling)
Method, step by step
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Check the activity of the fed sourdough: it should have bubbles and increase in volume. Weigh 100 g. Prepare the sourdough in advance; its feeding is not included in the recipe time.
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In a bowl, mix the sourdough with 300 ml of lukewarm water. Add the rye flour and salt. Mix with a strong spoon to combine the ingredients, without trying to knead it like wheat dough.
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Cover the bowl and leave it for approximately 6–8 hours in a kitchen at around 22–24°C. The mixture should aerate and clearly rise. In cooler conditions or with weak sourdough, this will take longer.
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After fermentation, gently mix. Add additional water by the tablespoon, up to about 100 ml, until the mixture is thick but can slide off the spoon. Let it rest covered for another 30 minutes.
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Heat a layer of oil in a pan over medium heat. Using a spoon moistened with water, place a small portion and lightly flatten it into an oval pancake about 7–10 mm thick.
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Fry the test pancake for about 3–4 minutes on each side, until golden brown. Break it open and check for wet, raw dough inside. If necessary, reduce the heat or use smaller portions.
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Fry the remaining pancakes in batches, draining excess fat on paper and sprinkling with a small amount of sugar. Serve warm. The approximate yield is 24 small pancakes.
Photos
