GOAT MILK PANCAKES TWO WAYS
Goat’s milk is slightly sweeter than cow’s milk and is wonderful for baking. It can be easily swapped with cow’s milk at a 1:1 ratio in recipes. Here are two pancake options - one sweet and one savoury – that uses goat’s milk and an extra egg white for a light, puffy result. A helpful tip is to avoid disturbing the air bubbles after the batter has rested; try not to stir it unnecessarily. A lovely weekend brunch awaits!
GOAT MILK PANCAKES WITH STRAWBERRIES AND HONEY-ORANGE SYRUP
serves 4
150g (1 cup) Tuerong Farm pancake mix
1 teaspoon ground cinnamon
Finely grated zest of an orange
200ml Main Ridge Dairy goat milk
1 egg (XL size)
1 egg white
½ teaspoon vanilla paste
500g strawberries, or your choice of fresh berries
Syrup:
Juice of an orange, about ¼ cup (60ml)
¼ cup (60ml) honey
To make the syrup put the orange juice and honey in a small saucepan over a medium heat. Bring to a low simmer and immediately remove from heat. Set aside to cool.
Place pancake mix, cinnamon and orange zest in a medium bowl and stir with a whisk to combine, then make a hollow in the centre. Whisk the milk, egg, egg white and vanilla together in a jug, then pour into the hollow while stirring constantly with the whisk in increasing larger circles gradually incorporating all the flour mixture until a smooth batter forms. Set aside for 10 minutes.
Slice the strawberries and transfer to a bowl. Drizzle over 2 tablespoons of cooled syrup, gently toss to coat sliced berries and set side while cooking pancakes.
To cook pancakes, heat a large heavy based non-stick frying pan (a seasoned cast-iron pan is good) over a medium heat. Lightly grease the base of frying pan with the extra olive oil. Cooking three pancakes at a time, pour about two tablespoonfuls of batter to create a 7cm diameter round for each one. Cook for 2 to 3 minutes, until bubbles form over the surface and the base is golden brown. Using a wide spatula, carefully flip pancake over and cook for about 1 to 2 minutes, or until golden brown. Transfer to a tray, cover with foil and keep warm in pre-heated warm 100°C oven. Repeat the cooking steps with the remaining batter.
Serve pancakes topped with the strawberries and honey orange syrup spooned over.
HERB GOAT MILK PANCAKES WITH YOGHURT & LEMON
serves 4
150g (1 cup) Tuerong Farm pancake mix
½ teaspoon fine sea salt
1 cup loosely packed, finely chopped soft leaf herbs (try a mix of three: mint, dill, chervil, parsley or chives)
200ml Main Ridge Dairy goat milk
1 egg (XL size)
1 egg white
1 tablespoon apple-cider vinegar
Lemon drained yoghurt:
¼ piece of preserved lemon peel, pith removed and rind finely chopped (or finely grated zest of a lemon)
1 cup Blue Bay goat yoghurt
First up, prepare the drained lemon yoghurt. Place the yoghurt in a bowl and stir through the lemon. Transfer into a sieve lined with muslin (or a clean Chux cloth) sitting over a bowl, to drain. Refrigerate while preparing pancakes.
Place the pancake mix, salt and herbs in a medium bowl and stir with a whisk to combine, then make a hollow in the centre. Whisk the milk, egg, egg white and vinegar together in a jug then pour into the hollow while stirring constantly with whisk in increasing larger circles, gradually incorporating all the flour mixture until a smooth batter forms. Set aside for 10 minutes.
To cook pancakes, heat a large heavy based non-stick frying pan (a seasoned cast-iron pan is good) over a medium heat. Lightly grease the base of frying pan with the extra olive oil. Cooking three pancakes at a time, pour about two tablespoonfuls of batter to create a 7cm diameter round for each one. Cook for 2 to 3 minutes, until bubbles form over the surface and the base is golden brown. Using a wide spatula, carefully flip pancake over and cook for about 1 to 2 minutes, or until golden brown. Transfer to a tray, cover with foil and keep warm in pre-heated warm 100°C oven. Repeat the cooking steps with the remaining batter.
Serve pancakes topped with a dollop of the drained lemon yoghurt.
To store: keep pancakes in an airtight container in the fridge for up to 3 days. The pancakes can be gently reheated in a microwave on medium for 30 seconds.
Recipe by Fiona Hammond, November 2026
