Makes 3 stacks of 3 medium pancakes. If using Salted Italian Chestnut Honey, use unsalted butter. If using Italian Chestnut Honey, use salted butter.

Ingredients:

2 T unsalted butter
2 sage leaves and/or 1 sprig of thyme
1/2 cup rough chopped/halved hazelnuts
1 T Sumac & Clover Honey
1/4 c SOOC Fig Balsamic
Sea Salt to Garnish

Directions:

1. Heat a small sauté pan at medium heat. Add in the chilled butter and herbs and swirl until foaming. Immediately add in the hazelnuts and swirl the pan, evenly toasting the nuts. About 1-2 minutes.
2. When the nuts start to lightly caramelize add in the honey and swirl the pan until the honey has incorporated. The ingredients should be lightly bubbling.
3. Deglaze with the balsamic vinegar and simmer, about 2 minutes, until the sauce lightly coats a spoon.
4. Spoon over your holiday roast, bloomy or fresh cheese, roasted root vegetables such as beets, parsnips or carrots, or serve over ice cream, cheesecake or fresh fruit.
5. Finish with a healthy seasoning of good sea salt.
Notes:
Be careful not to over-reduce the sauce, as it is difficult to tell visually when balsamic is starting to burn, though it is noticeable on the nose! If the sauce is too tight, simply add in some water and adjust the consistency to drizzle nicely.
Servings: 6-8
Total preparation time: 5 minutes