Faroese Pancakes with Heather Honey

About this recipe

Across the wind-swept Faroe Islands, families often gather for thin, lacy pancakes served with a generous drizzle of wildflower sweetness. This streamlined version honors that cozy tradition with a batter built from pantry staples: silky all-purpose flour, rich eggs, full-bodied whole milk, a touch of sugar, a whisper of salt, and melted unsalted butter. The warm pancakes are finished with aromatic heather honey, whose herbal notes pair beautifully with optional accents of vanilla extract, soft spice from ground cardamom, or the bright lift of lemon zest.

Ingredients

• 1 cup all-purpose flour
• 2 large eggs
• 1 1/4 cups whole milk
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 2 tablespoons melted unsalted butter, plus a little more for the pan
• 2 to 3 tablespoons heather honey, for finishing
• 1/2 teaspoon vanilla extract (optional)
• Pinch of ground cardamom or 1/2 teaspoon lemon zest (optional)

Equipment

• Medium mixing bowl and whisk
• 10-inch nonstick skillet or well-seasoned crepe pan
• Ladle or measuring cup
• Thin spatula

Preparation

1. Combine the dry base: In a bowl, whisk the all-purpose flour with the sugar and salt until evenly blended.
2. Blend the liquids: In a separate bowl, whisk the eggs with the whole milk, then whisk in the melted unsalted butter. Add the vanilla extract if using.
3. Make the batter: Pour the liquid mixture into the dry mixture, whisking just until smooth. If you like, stir in a pinch of ground cardamom or a touch of lemon zest.
4. Rest the batter: Let the batter sit for about 15 minutes so the all-purpose flour fully hydrates, which helps the pancakes turn tender and supple.
5. Preheat and grease: Warm a nonstick skillet over medium heat. Lightly brush the pan with a thin veil of unsalted butter.
6. Cook the first pancake: Ladle in a small amount of batter and swirl to coat in a thin layer. Cook until the top looks set and the underside is golden, about 30 to 45 seconds. Flip and cook the second side for 15 to 30 seconds. Adjust heat as needed.
7. Repeat: Add a touch more unsalted butter to the pan as needed and continue with the remaining batter, stacking the pancakes under a clean towel to keep them warm and pliable.
8. Finish and serve: Roll or fold the pancakes and drizzle generously with heather honey. For a richer finish, melt a small pat of unsalted butter on top before serving.

Tips for success

• Consistency check: If the batter seems thick, whisk in a splash of whole milk until it pours like light cream. If it feels thin, sift in a teaspoon of all-purpose flour.
• Pan care: A light film of unsalted butter prevents sticking and adds flavor. Too much unsalted butter can cause patchy browning, so use a thin layer.
• Flavor accents: For a floral lift, finish with extra heather honey. For gentle spice, add a pinch more ground cardamom, or brighten with a touch of lemon zest. A few drops of vanilla extract emphasize the aroma of heather honey.
• Sweetness: Adjust the base sweetness by increasing or reducing the sugar in the batter to your taste; the finishing heather honey provides most of the sweetness.

Serving and pairing

Serve warm, rolled and draped with heather honey, with a small pat of melting unsalted butter. The herbal character of heather honey shines alongside coffee or black tea. For a citrusy note, add a final sprinkle of lemon zest just before serving.

Troubleshooting

• Tearing pancakes: The batter may be too thin. Whisk in a teaspoon of all-purpose flour and rest briefly.
• Sticking to the pan: Ensure the pan is fully heated and lightly brushed with unsalted butter before each pancake.
• Pale color: Increase heat slightly or give the first side a touch longer, watching that the sugar in the batter caramelizes without burning.

Scaling

To serve more people, double all ingredients: use 2 cups all-purpose flour, 4 large eggs, 2 1/2 cups whole milk, 2 tablespoons sugar, 1/2 teaspoon salt, 4 tablespoons melted unsalted butter, and plenty of heather honey for finishing. Adjust the optional vanilla extract, ground cardamom, and lemon zest proportionally.