Who says pancakes have to be sweet? On the farm, brunch is just as likely to come with a side of sass from the goats as a drizzle of syrup. These savory goat milk pancakes are rich and fluffy, topped with roasted mushrooms, bell peppers and crumbles of creamy goat cheese. They are perfect for brunch or an easy weeknight dinner …farm-to-table style.

Savory Goat Milk pancakes with roasted vegetables and goat cheese. (Makes 4 pancakes )

Ingredients:

For the pancakes:

• 1 cup flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp garlic
• 1/2 tsp oregano
• 1 cup goat milk
• 1 egg
• 2 Tbsp melted butter

For the roasted vegetables

• 1 cups sliced mushrooms
• 2 sliced bell peppers (yellow, red or orange)
• olive oil
• salt, pepper
• garlic, oregano
• 1/2 cup goat cheese, crumbled.

Instructions:

Roast the Vegetables:

• Preheat the oven to 400.
• Toss mushrooms and pepper with olive oil and spices.
• Spread on baking sheet and bake 20 minutes.

Pancakes:

• In a bowl, whisk together the flour, baking powder, baking soda, salt, and herbs.
• In a separate bowl, whisk the goat milk, egg, and melted butter. Stir the wet ingredients into the dry.
• Heat a skillet over medium heat and grease lightly.
• Pour 1/4 cup batter per pancake, into skillet.
• Cook until bubbles form and edges set (2-3 minutes per side).

To assemble, top warm pancakes with roasted vegetables and crumbled goat cheese.

Enjoy!