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


  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.
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