3 cups all-purpose flour
3 tbsp. white sugar
3 tsp. baking powder
1 1/2 tsp. baking soda
3/4 tsp. salt
3 cups buttermilk
1/2 cup Coach Farm® Goat Milk
3 eggs
1/3 cup Cambria Goat Butter, melted
3 tbsp. white sugar
3 tsp. baking powder
1 1/2 tsp. baking soda
3/4 tsp. salt
3 cups buttermilk
1/2 cup Coach Farm® Goat Milk
3 eggs
1/3 cup Cambria Goat Butter, melted
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, Goat milk, eggs and melted Goat butter. Keep the two mixtures separate until you are ready to cook. Heat a lightly oiled griddle or frying pan over medium high heat. Sprinkle water on the surface and if it beads up and sizzles - it is ready. Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until blended together. Do not over stir. Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.
Yields 12 - 5" Pancakes
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