Method

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 and rum in a small jug until combined.