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
110g jar pureed apple baby food
250g cream cheese, chopped
1/4 cup pure icing sugar, sifted
1 tsp cinnamon
Measure milk into a jug, add white vinegar and stand for 20 minutes.
Sift flours into a bowl, add sugar and stir to combine.
Make a well in the centre, add egg, milk mixture and melted butter, and whisk until smooth.
Stand for 20 minutes, to settle.
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.
Heat a large, non-stick frying pan over a medium heat.
Smear a little extra butter onto several thicknesses of scrunched paper towel and grease base of pan.
Pour quarter-cupfuls of mixture into pan, 3 at a time, and cook for 2 minutes until bubbles appear in batter.
Turn hotcakes over and cook the other side for 2 minutes.
Stack hotcakes on a plate and cover to keep warm.
Repeat cooking process with remaining batter.
Whisk honey and rum in a small jug until combined.
Serve hotcakes drizzled with honey rum and a dollop of apple butter.