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Pan Apple Fritters (Ratsushki)- Recipe

I created this recipe based on my childhood memory of Apple Pancakes prepared by my Godmother which she called “Ratsushki”.

These pan-fried Apple Fritters (pancakes) are very easy to make, as they are made with all-purpose flour mixed with finely diced apples (or any fresh fruit), which makes them a little bit denser than the ones made out of a pancake mix, but they absorb less syrup at serving time.

These freeze very well and are great reheated in the microwave or a toaster oven.

This recipe yields about 12 pancakes, 4 inches in diameter.

### Please scroll to the bottom of this post for a Printable Recipe ###

Homemade pancakes - dropped by spoonfulTwo heaping spoonfuls of pancake batter per pancake, cooking in hot oil.

Homemade apple pancakes - time to flip them overjpgOnce the edges are getting golden and air bubbles forming on top of the pancakes, it is time to flip them over.

Homemade apple pancakes - done on one sideAfter one side is done, the other side is cooked to perfection.

Pan Apple Fritters (Ratsushki)- Recipe

Pan Apple Fritters (Ratsushki)- Recipe


  • 2 cupsĀ  flour
  • 1 1/4 cup whole milk
  • 1 large egg
  • 1 Tbs unsalted butter, melted (or vegetable oil)
  • 1 tsp vanilla extract (optional)
  • 1/8 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 cup granulated sugar (or less, as per your taste)
  • 1/2 tsp cinnamon (optional)
  • 2 medium apples
  • Vegetable oil for frying (I use canola oil)


  1. Sift the flour with salt, baking soda, baking powder, and sugar.
  2. Place the eggs and milk in a mixing bowl, and beat medium speed, 2 minutes.
  3. Mix in the melted butter, and vanilla extract.
  4. Gradually add the flour mixture just to incorporate, do not over mix.
  5. Peel, core, and dice, the apples.
  6. Add cinnamon to apples (optional).
  7. Fold apples into the batter.
  8. Let the batter rest few minutes, while your oil is getting hot.
  9. Heat 2 Tbs vegetable oil on medium heat (see TIP).
  10. Drop about 2 heaping tablespoons ( or use a gravy ladle) of pancake batter onto hot oil, spacing them about 1 inch apart, so they don't stick together during cooking.
  11. Fry a minute or so, until edges are getting golden, and small air bubbles are forming and breaking up on top of the pancakes.
  12. Using a spatula, flip themĀ over (away from yourself, to avoid oil spatter on you) on the other side, and fry a minute longer, or until no raw batter is visible.
  13. Remove from the pan onto a paper towel, to soak up any extra oil.
  14. Serve hot with your choice of syrup, jam, or other fresh fruit and whipped cream.


To test your oil for readiness, once you see the oil begins to move round slightly, drop a small drop of batter onto the pan, and if it starts to sizzle and bubble around it, the oil is hot enough for frying.

You may also choose cooking spray over oil.

Also, for fluffier pancakes, you can separate the eggs, and beat the egg whites to stiff peaks, than gently fold them into the batter together with the diced apples.

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