Hotcakes with Honey Rum & Apple Butter

Hotcakes with Honey Rum & Apple Butter




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



      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.
      Set aside.
      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.