Farmer J's Goat Milk Pancakes

It always happens this way. You're hosting out-of-town-guests, all excited to show them your hometown.

And, then . . . it's actually your visiting niece who discovers the snakes- much to her cousins's delight- in your stone wall. Or your sister who leads everyone to a secret park in downtown Edgartown.

My sister's crew also introduced us to a nearby goat farm during their recent visit. (Don't get her started on the health benefits of goat milk!)

At this tiny farm, our children fed grass to 'Lily' and her kid, 'Honey Pots'. My sister and I happily forked over some dollars, via the honors system, for fresh goat milk and cheese.

When we got home, we made goat ice cream. Later, we savored crumbled goat cheese over arugula salad.

Best of all, the next morning we made this simple pancake recipe. The goat farmer's, J's, go-to recipe, actually. . .

Farmer J's Goat Milk Pancakes
serves 6
2 c flour (we used 1 c spelt, 1 c all-purpose)
2 T baking powder
2 eggs
2 c goat's milk
3 T melted, cooled butter
3 T cottage cheese
we added:
1/2 t salt
1 T sweetener (local honey/maple syrup/sugar)
1 t vanilla

Mix dry ingredients in bowl.
In a separate bowl, mix eggs, milk, butter, vanilla, cottage cheese and honey/syrup.
Combine dry & wet ingredients, stirring until just incorporated.

Cook 'em up! Then, wash and return those milk jars :)

I was surprised that nothing tasted super-goaty! And so pleased to support this local, healthful food effort. We'll be back to see Ole' Lily and Honey Pots again!

PS We miss you, kiwi-cousins!