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Pan Apple Fritters (Ratsushki)- Recipe

Apple PancakesI created this recipe based on my childhood memory of Apple Pancakes,  my Godmother used to make, and she called them “Ratsushki”.

They are pan fried Apple Fritters (pancakes), using regular all purpose flour, rather then premixed pancake mix.

I prefer these over the pancakes from a mix, since they do not absorb as much of the pancake syrup. I also love the taste of the fresh cooked apples (or any fruit) intertwined throughout the pancakes.

Very easy to make, and delicious to have any time of the day, not just for breakfast (sometimes I grab a cold one, as a snack).

These also freeze very well, and are great thawed and heated up on the pan, or in a toaster oven.

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


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

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

Homemade apple pancakes - time to flip them overjpg

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

Homemade apple pancakes - done on one side

Once side done, and the other side is cooking to perfection.

Pan Apple Fritters (Ratsushki)- Recipe

Pan Apple Fritters (Ratsushki)- Recipe


  • 2 cups  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 them over (away from yourself, to avoid oil spatter on you) on the other side, and fry a minute longer, or until do raw batter is visible.
  13. Remove from the pan onto 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.

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