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
- 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.
Used in this recipe:
Tawari is light in colour with a beautiful taste similar to butterscotch, this honey is packed full of flavour, taste and natural goodness.Happy Valley’s Tawari is unique and straight from the New Zealand forests, Tawari is light in colour with a ... Find out more