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!

Grain-free Silva Dollars (or How to Silence a Group of 8)

My sister from New Zealand has been visiting with her family. It's been a happy, crazy time as we love on our four children combined, ages 5 & under. Highlights have included mini golf, beach dates, farm tours and of course pancakes.

Even though they're paleo and my little family has food allergies, we still managed to created this crowd-pleasing, high-protein batch.

Grain-free Silva Dollars (or How to Silence a Group of 8)
adapted from Nourished Kitchen
serves about 8 (about 20 silver dollar pancakes)

Ingredients
8 large eggs
4 T applesauce
2 T honey
1/2 to 1 c coconut flour
1 t unrefined sea salt
1 t baking soda
ghee or coconut oil (for frying pancakes)
cinnamon (for sprinkling the pancakes)




Instructions
Mix eggs, applesauce and honey into a food processor and pulse until slightly mixed. Add coconut flour, salt and baking soda slowly to the liquid ingredients and process until they form a firm batter that is still liquid enough to pour off a spoon. (Or you can just do it really fast by hand like us!)

Melt ghee or coconut oil in a large frying pan over medium to medium-low heat. Pour a heaping tablespoon of the pancake batter into the hot fat, sprinkle with cinnamon. Gently fry the pancake for a few minutes, until browned on the bottom; flip the pancake and fry for a further one to two minutes.

Serve with honey, fruit or yogurt. Enjoy!

I'm thinking pancakes have got to be the easiest way to cook for 8! 

Back-to-School Egg-free Pancakes

We're always crowing about our farm eggs around here, aren't we?
We do realize, though, that not everyone can or wants to eat eggs. O has allergies to nuts while some of his new preschool and soccer buddies have other allergies.
Here is a recipe that anyone, with or without an egg or nut allergy, preschooler or "grown-up", will love. And want to make again and again.

 On your left, you'll see a flash of red between O's school and the garden.
That's him running to the door on his first day last week!

First day of soccer, last week, too! (In red again!)

Back-to-School Egg-free Pancakes

adapted slightly from Art of Dessert

serves 4
1 c unbleached all-purpose flour
1 c oat flour

1/4 c sweetener of choice (date sugar/local honey/pure maple syrup)
1 1/2 T baking powder
1/2 t sea salt
2 c milk of choice (whole milk recommended)
1/4 c organic coconut, olive or grapeseed oil
1/4 c orange juice
1/4 c melted butter (for vegan, you can use melted coconut oil/applesauce)

Sift together flours, baking powder, sugar, and salt. 

In a separate bowl, whisk together milk, oil and orange juice. (If using a liquid sweetener like honey or syrup, add it now.) Slowly add in the melted butter. Combine with the dry ingredients. 

Pour about 1/2 cup of batter onto a hot nonstick pan. (This batter tends to bubble up and thicken due to the baking powder. You can gently stir it to break down some of the bubbles to bring it back to a pour-able consistency.) Cook until you see a few bubbles rise to the surface and it's dry around the edges, then flip over to cook the other side until lightly browned. 

Serve with butter and maple syrup. (Shh: we've been substituting organic coconut oil for butter lately and no one has complained.)


Wishing all a wondrous, inspired school year!
I am excited for O to build with outdoor blocks, play violin and bake bread with classmates, but I must admit I am now missing his constant company, endless questions and general sweetness.
Our pancake ritual already has more meaning than last week.