Making the Syrup
Clip the smoked and fresh pine into small pieces and place in a heat proof bowl. Cover with just a small amount of boiling water, about 250mls should suffice. Allow to sit overnight for the water to become fully infused with the flavour of the pine.
The next day, strain off the liquid and keep, and discard the pine. Measure your remaining strained water and add the same ratio of sugar. For example, for 100ml of water use 100g sugar. Bring the sugar and water to the boil, simmer for 3-4 minutes to reduce, and allow to cool.
Pour into a sterilised bottle. This will keep on the shelf for about a month, but once opened it must be kept in the fridge!
This is a simple recipe for pancakes which are deliciously seasonal when eaten with your smoky pine syrup!
Mix the sugar, salt and flour together and make a well in the centre. Crack the egg in the middle and whisk in half the milk to form a stiff batter. Then add the rest of the milk.
Allow to rest for a while, 20 minutes or so, preferably in a fridge.
Cooking the pancakes
Heat a pan on a medium to high heat. Pour a teaspoon of oil on the pan and rub around with a piece of kitchen paper.
Pour about a tablespoon of batter at a time onto the pan, in batches. You may fit two or three on the pan at a time, depending on the size of the pan.
When lots of little bubbles rise to the surface, flip the pancake over with a palette knife or spatula, and cook on the other side for a minute or until golden brown.
Lift off and keep warm in a tea towel while you cook the others. Serve as quickly as possible with smoky pine syrup, and perhaps a spoon of thick yoghurt or crème fraiche!