Hotcakes with Miso Maple & Honeycomb

Hotcakes with Miso Maple & Honeycomb

Created by David Hall, Head Chef, Pure South Dining

Time

1 Hour(s)

Difficulty

Ingredients

For 4 people

  • 4 Eggs
  • 400 mL Milk
  • 100 grams Castor sugar
  • 425 grams Self raising flour
  • 500 grams Cream
  • 100 grams Maple syrup
  • 1 Vanilla bean
  • 450 grams Sugar
  • 100 mL Water
  • 150 grams Glucose
  • 25 grams Bicarb soda
  • 300 grams Maple syrup
  • 100 grams White miso paste
  • 1 Punnet Blackberries (or your favourite seasonal fruit)
  • 1 Punnet Flowerdale Farm Marigold Edible Flowers

Adjust Quantity

Featured Chef's Recipe

Jeffrey Tan

Method

  1. Hotcakes: Pre heat oven to 180 degrees Celsius. Sift the self raising flour. Combine eggs, 100g castor sugar and 400ml milk. Whisk in flour and leave to rest for 1 hour. Butter hotcake moulds and half fill with mix. Bake for 15 minutes and then check with a cake tester to see if the inside is cooked. Hot cake is cooked when the cake tester comes out clean. If not cooked place back in oven for another 2-3 minutes.
  2. Whipped Vanilla Cream: Place 500g cream, 100g maple syrup and vanilla bean into kitchen aid and whip until medium peak.
  3. Honeycomb: Line a tray with greaseproof paper. Place 450g sugar, 100ml water and 150g glucose in a heavy based pot. Sift 25g bicarb soda into a small bowl. Heat the sugar mix to 121⁰C and remove from heat. Add bicarb soda and whisk through. Pour into lined tray to cool.
  4. Miso Maple Syrup: Place 300g maple syrup and 100g white miso paste into blender. Blend until smooth.
  5. To Serve: Plate hotcakes and garnish with a dollop of whipped vanilla cream, shards of honeycomb and a handful of blackberries (or your favourite seasonal fruit). Finish with a drizzle of miso maple syrup and the petals of Flowerdale Farm Marigold edible flowers