Hotcakes with Honey Rum & Apple Butter

Ingredients

• 3 cups milk
• 1 tbsp white vinegar 
• 2 1/2 cups self-raising flour
• 1 1/2 cups plain flour
• 1/4 cup caster sugar
• 4 eggs, beaten
• 60g butter, melted
• extra 60g butter, for greasing
• 1/2 cup tawari honey
• 2 tbsp white rum

Apple butter:

• 110g jar pureed apple baby food
• 250g cream cheese, chopped
• 1/4 cup pure icing sugar, sifted
• 1 tsp cinnamon

Method

1.  Measure milk into a jug, add white vinegar and stand for 20 minutes.
2. Sift flours into a bowl, add sugar and stir to combine.
3. Make a well in the centre, add egg, milk mixture and melted butter, and whisk until smooth.
4. Stand for 20 minutes, to settle.
5. To make apple butter: beat apple puree, cream cheese, icing sugar and cinnamon in the small bowl of an electric mixer until combined and smooth.
6. Set aside.
7. Heat a large, non-stick frying pan over a medium heat.
8. Smear a little extra butter onto several thicknesses of scrunched paper towel and grease base of pan.
9. Pour quarter-cupfuls of mixture into pan, 3 at a time, and cook for 2 minutes until bubbles appear in batter.
10. Turn hotcakes over and cook the other side for 2 minutes.
11. Stack hotcakes on a plate and cover to keep warm.
12. Repeat cooking process with remaining batter.
13. Whisk honey and rum in a small jug until combined.
14. Serve hotcakes drizzled with honey rum and a dollop of apple butter.