POLISH PANCAKES (racuchy): Beat 2 c sour milk (zsiadle mleko), buttermilk or kefir (liquid yogurt) with 2 eggs. Add 2-1/3 c sifted flour and beat until smooth. Sprinkle in 1 t baking powder and mix again. Fry in hot oil 1/2" deep to a nice golden brown on both sides and drain on paper towel. Serve at once dusted with confectioner's sugar or with preserves, fruit syrup or canned pie filling.
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Racuchy is dough shaped into dumplings and smothered with applesauce. There is really nothing to compare it to so I can't tell you whether it's a good racuchy or a great racuchy. Unheard of names is the same ploy my mother used when she served us burnt left-overs, but believe me they didn't taste any better.
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Unlike the gourmet delights that graced the tables of the upper classes, the common folk of town and countryside drank beer and gorzalka (vodka), feasted on fatty sausages, black pudding (kiszka), boiled bacon, tripe and buckwheat pancakes known as racuchy.

fried portions of dought ( smooth like thick cream)until light golden

Polish Cooking, Wyd. Andrzej Frukacz "Exlibris", Warszawa 2000