Pancakes with Fir Honey

A tall stack of golden pancakes on a cold weekend morning deserves Hédène’s Fir Honey, gathered in the Vosges forest of Gérardmer, lightly syrupy and complex, with woody notes, hints of maple syrup and resin, and a long, sweet finish.

Serves 4 · 25 min

1. Whisk 1 1/2 cups (190 g) of flour, 2 tsp of baking powder and a pinch of salt with 1 1/4 cups (300 ml) of milk, 1 egg and 2 tbsp of melted butter.
2. Cook ladlefuls of batter in a lightly buttered skillet over medium heat for about 2 minutes per side, until golden.
3. Stack the pancakes and drizzle generously with fir honey, whose maple syrup and resin notes suit them perfectly.
4. Top with a few walnuts or blueberries and serve warm.

The star of this recipe: Fir Honey, by Hédène.