The Cooking Road Map

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Hotcakes with honey rum and apple butter

preparation time: 15 mins plus 40 mins standing time

cooking time: 35mins

makes 24 hotcakes


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

apple butter:

  • 110gr jar pureed apple baby food
  • 250gr 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. 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.
  2. 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.
  3. 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.
  4. stack hotcakes on a plate and cover to keep warm. repeat cooking process with remaining batter. whisk honey rum in a small jug until combined.
  5. serve hotcakes drizzled with honey rum and a dollop of apple butter.

source: better homes and gardens 2008



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