Recipes

Truffle Hotcakes by Devon Cafe: Recipe

Need a winter warmer to get you out of bed? Devon Cafe’s Truffle Hot Cakes are sure to hit the spot.

Better yet, you can now make them at home!

With the truffle season warming up, Devon is bringing back the limited-edition truffle menu, with returning favourites such as the ultimate toastie; the truffle egg sando; and the truffle sundae. This year, Zacharay Tan introduces a number of new dishes across North Sydney, Surry Hills and Garden City venues. Think truffle hotcakes with whipped cream cheese, maple and fresh truffle; puffed salmon skin with aburi avocado, konbu and fresh truffle; or the tres leche lost bread with hazelnut chantilly, meringue, warm truffle custard and fresh truffle. The limited-edition menu runs from June until the end of August, so get in quick.

However, if you’re in the mood to stay in or can’t make it to the North Sydney venue, then you simply MUST make the seriously indulgent hotcakes for yourself. And here’s how:

INGREDIENTS


FOR THE HOTCAKE
60g cake flour, sifted
1⁄2 teaspoon baking powder
3 free-range eggs, yolks separated from whites
30ml Hokkaido milk or jersey milk
60g caster sugar
1⁄2 pinch sea salt flakes

FOR THE TRUFFLE MAPLE SYRUP
80ml maple syrup
5g fresh truffle, micro-planed or finely grated

FOR THE WHIPPED CREAM CHEESE
60ml pouring cream
30g cream cheese
1tbsp maple syrup
1⁄2 vanilla bean pod

METHOD


WHIPPED CREAM CHEESE METHOD
1. Soften cream cheese and maple with a spatula.
2. Cut vanilla bean in half and scrape the pods into the cream cheese.
3. Whip pouring cream until firm and fold in the cream cheese.

TRUFFLE MAPLE SYRUP METHOD
1. Pour the syrup into a bowl and stir in finely grated fresh truffle.

HOT CAKE METHOD
1. Whip egg whites with a whisk and add caster sugar, one tablespoon at a time to make a stiff meringue.
2. Mix the egg yolks with milk and gently fold in sifted flour (do not overwork the gluten in the flour).

3. Add salt and gently fold in meringue to make the hotcake batter (try not to beat the air out of the
mixture)
4. In a small non-stick pan (12 – 14 cm), pour in the batter on a low heat. Cover with a lid and cook
gently for three minutes before turning it over and cooking the other side with the lid on for another three.
Tip: It should take around six minutes depending on how thick the batter is.
5. When the hotcakes are done. Serve hot with whipped cream cheese and truffle maple.

When: till Saturday 31 August
Where: 36 Blue St, North Sydney, NSW
For more information: Devon Cafe

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