From the kitchen
Fluffy Goat's Milk Pancakes
The acidity activates baking soda perfectly for massive lift.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Goat's Milk Edition
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups whole goat's milk
- 2 large eggs
- 3 tablespoons melted butter, plus more for the griddle
Method
- Whisk the flour, sugar, baking soda, and salt together in a large bowl.
- In a separate bowl, whisk the goat's milk, eggs, and melted butter together.
- Pour the wet ingredients into the dry and stir just until combined — a few lumps are fine. The batter should bubble slightly as the milk's natural acidity reacts with the baking soda.
- Heat a lightly buttered griddle over medium heat. Pour 1/4-cup portions of batter and cook until bubbles form on the surface, about 2-3 minutes.
- Flip and cook 1-2 minutes more, until golden. Serve warm.
Kitchen note
Let the batter rest 5 minutes before cooking the first batch — this gives the leavening reaction time to fully activate.
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