Pancake with peach compote and sauer cream
Plain flour 250g
Caster sugar 30g
Fresh yeast 12g
Sauer cream 100ml
Fresh peach 3 pcs
Maple syrup 100 ml
Mix all ingredients and leave to proof in the fridge overnight.
Next day, take out from the fridge 40 minutes before frying.
Set the Retigo combi oven on hot air mode, 190°C, 5 minutes, fan speed 90%.
Grease the Retigo snack and put the pancake mix into the individual moulds.
After the preheating insert the GN container into the oven. After 4 minutes, turn the pancakes over and close the door.
For the peach compote, make the caramel from the maple syrup, add the peaches cut into the small cube shapes, add star anise and carefully stir few times until the peaches release the juice and become softer.
Place the pancake on the plate, put the compote over garnish with a quenelle of sauer cream and few drops of maple syrup.