Shredded Pancake with Apple Compote

Name: Shredded Pancake with Apple Compote
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Yield: 2 Portions
Ingredients: 120g Flour (type 405); 3 Eggs (medium size, room temperature); 250ml Milk; 30g Sugar; 1 Of salt; 1 tsp. Vanilla extract; 30g Butter for frying; 20g Raisins (optional); 1 tbsp. Powdered sugar for dusting; 400g Tart apples (e.g., Boskoop or Cox Orange); 30g Sugar; 1 sticks Cinnamon; 1 Star anise; 2 tbsp. Lemon juice; 50ml Water; 1 Organic orange (zest only); 1 Organic lemon (zest only); 100g Sugar; 100ml Water

21 min
- Preparation 15 min
- Cooking 6 min

Recipe for Plancha BBQ

Ingredients

2 People

For the Shredded Pancake (serves 2):
120 g Flour (type 405)
3 Eggs (medium size, room temperature)
250 ml Milk
30 g Sugar
1 Of salt
1 tsp. Vanilla extract
30 g Butter for frying
20 g Raisins (optional)
1 tbsp. Powdered sugar for dusting
For the Apple Compote:
400 g Tart apples (e.g., Boskoop or Cox Orange)
30 g Sugar
1 sticks Cinnamon
1 Star anise
2 tbsp. Lemon juice
50 ml Water
For the Caramelized Citrus Zest:
1 Organic orange (zest only)
1 Organic lemon (zest only)
100 g Sugar
100 ml Water

Preparation

Step 1

Using a zester, remove the zest from the orange and lemon. Blanch the zest in boiling water for 2 minutes, then drain. Repeat this process. Bring 100 g sugar and 100 ml water to a boil, add the zest and simmer over medium heat for 10 minutes. Allow to cool on a plate lined with baking paper.

Organic orange (zest only)

Organic lemon (zest only)

g Sugar

ml Water

Step 2

For the apple compote, peel and core the apples, then dice into small cubes. Place in a small pot with sugar, cinnamon stick, star anise, lemon juice, and water. Simmer over medium heat for about 10-15 minutes until the apples are soft. Remove the cinnamon stick and star anise.

g Tart apples (e.g., Boskoop or Cox Orange)

g Sugar

sticks Cinnamon

Star anise

tbsp. Lemon juice

ml Water

Step 3

For the batter, mix flour, sugar, and salt in a bowl. Separate the eggs. Combine egg yolks with milk and vanilla extract, then add to the flour mixture. Stir until you have a smooth batter.

g Flour (type 405)

Eggs (medium size, room temperature)

ml Milk

g Sugar

Of salt

tsp. Vanilla extract

Step 4

Beat the egg whites with a pinch of salt until stiff peaks form and gently fold into the batter. If desired, fold in the raisins.

g Raisins (optional)

Step 5

Heat the WMF Plancha to medium. Melt butter evenly on the Plancha and pour the batter in the center, spreading it to about 1 cm thickness. Cook for 2-3 minutes until the bottom is golden brown. Using the Plancha spatula, flip the pancake and cook for another 1-2 minutes.

g Butter for frying

Step 6

Using two forks, tear the pancake into pieces and spread them across the entire Plancha surface. Cook for another 1-2 minutes, turning occasionally to ensure even browning. Dust with powdered sugar. Serve the finished shredded pancake on plates with the apple compote and garnish with the caramelized citrus zest.

tbsp. Powdered sugar for dusting