Soft, fluffy, aromatic yeast pancakes with apples, lightly crisp on the outside and tender inside.
The kind that makes people ask:

“What did you put in these?!”

 No. 1 – The Starter

  1. Crumble the yeast into a small bowl.

  2. Add 1 tablespoon of sugar and 2–3 tablespoons of warm milk.

  3. Mix well and set aside for 10 minutes until foamy and active.

👉 This step guarantees light, fluffy pancakes.

No. 2 – The Batter

  1. Place flour, salt, remaining sugar and vanilla sugar into a bowl.

  2. Add the egg, yeast starter and remaining milk.

  3. Beat vigorously for 5–7 minutes to incorporate air.
    The batter should be thick but pourable.

  4. Cover and let rise for 20–30 minutes, until doubled in volume.

No. 3 – The Apples

  • Grate the apple on coarse holes or slice very thinly.

  • Sprinkle with a few drops of lemon juice for brightness and aroma.

  • Gently fold the apples into the risen batter using a spoon — do not overmix.

Let the batter rest for another 5–10 minutes.

No. 4 – Perfect Frying

  1. Heat oil until hot but not smoking.

  2. Fry over medium-low heat.

  3. Spoon the batter into the pan, forming thick pancakes.

  4. Fry slowly until golden on the bottom, then turn once.

👉 This ensures the ruchanki are fully cooked inside and beautifully golden outside.

Serving (WOW effect):

  • Generously dust with powdered sugar

  • or powdered sugar mixed with a pinch of cinnamon

  • or serve with sour cream and sugar

  • or with butter-caramelized apples 😍

Instructions – Thermomix

Step 1 – Yeast starter

  1. Place yeast, 1 tbsp sugar, and 2–3 tbsp warm milk in the TM bowl.

  2. Mix 3 sec / speed 3, then leave for 10 min until foamy.

Step 2 – Make the dough

  1. Add flour, remaining sugar, vanilla sugar, salt, egg, and the rest of the milk.

  2. Knead using the kneading function (dough mode) for 3–4 min.

    • The dough should be thick but pourable.

  3. Cover the TM bowl and let the dough rise for 20–30 min or until doubled in size.

Step 3 – Add the apples

  1. Gently fold in the grated or thin apple slices with a spatula.

  2. Let the batter rest for another 5–10 min.

Step 4 – Frying

  1. Heat oil in a pan over medium-low heat.

  2. Spoon thick portions of batter into the pan.

  3. Fry slowly until golden on the bottom, then flip to cook the other side.

👉 Thick ruchanki need time to cook through while staying fluffy.

Step 5 – Serving

  • Dust generously with powdered sugar

  • Or serve with cinnamon sugar, sour cream, or caramelized apples