Sad day

Yesterday our special needs little guy succumbed to his challenges. He has been tested and poked and prodded and evaluated beyond (probably) any goat anywhere. The best the vet could come up with was that, as with any mammal, this little guy was just born a bit special but he didn’t know why.

IMG_9091  <Here he is with his sibs.

 

He had been really slowing down over the last fews days, just starting to drift off from the flock and not caring (never a good sign) but still eating and affectionate and doing most of the things goats do. More and more often we would have to retrieve him from wherever he was. He also was not keeping up growth wise. His sister, who was less than half his weight at birth was more than double his weight and half again as tall as him as of yesterday.

So we wondered if the end was coming but hoped we would have him a bit longer. Yesterday he went downhill quickly and we had our answer.

Farewell Freyr. We miss you already.

Viking Pancakes (aka How I Suck at Recipes)

So, not for the first time I have had a Viking Pancakes request. Now, before I get a buttload of messages and comments about how they’re not authentic, I know that. We call them Viking Pancakes because it’s fun to do so, not because we’re re-enacting. That being said, I was taught this recipe by a Finnish girl back in my youth. She had a Norwegian Grandma who taught it to her. And, it’s reasonable to suppose something like this would have been eaten; they’re fast, east, and use foods that the early Northern Europeans would have had on hand. I could even see Vikings making them when they were on Viking. Well, sort of.

 

Ok, without further ado….

 

I realized last night that the recipe is basically 1:1:1. That is 1 egg to one cup of flour to one cup of milk. The cup of milk is the variable- always. It will depend on how thick you like ’em and what type of flour you use. I think it also depends on humidity a bit but don’t have any actual evidence for that. What I also love is that you can tailor this recipe to what you have on hand. Lots of milk but just a couple of eggs? No worries – have more milk than eggs. No milk in the house? No worries, use eggs and thin evaporated milk with a lot of water (though it’s not as yummy). I suspect you could make it with all water and just an egg or two if you were desperate but I haven’t ever done that.

 

So last night I did roughly 1 egg: 1/2c rye flour and 1/2 sifted, wheat flour (so like white flour but not white because no bleach etc): 1 cup milk. If I’d been thinking, I would have doubled my eggs and halfed the milk. I haven’t started milking the goats and don’t think I will be but I have eggs coming out of my ears (just grabbed two dozen from the house this morning).

So, the flour goes into a big mixing bowl.

Flour

 

Then the eggs (or the milk -are you getting the general idea of how I cook?):

Eggs+flour

Eggs+flour

I used to have a working Kitchen Aid to mix these kinds of things up but I’m back to using my $20 bomb proof hand mixer. Use whatever method you want to start blending these two together. You want them to look basically like this:

Crumbly!

Crumbly!

Once the eggs are reasonably well mixed in, you start adding your milk. I like to add one cup at a time. I hate having to add flour after the milk because you are guaranteed to get lumps. Well, maybe you aren’t but I do, every time. So, add your liquids (milk, milk alternatives to the batter as you’re mixing. One cup at a time (this is one of the only times I’m fussy but it’s worth it, trust me). Keep adding the liquid until you have a fairly runny batter. Runnier than regular, Norther American pancakes but not as freely flowing as water.

IMG_9629

 

Can you see the drips on the beater? It kind of gives an idea of how runny I like them but your mileage may vary. Some people like them thicker and eggier, some like thinner and more crepe like.

 

Once the batter is smooth and lumpless (ok, I go for the 80-90% lumpless range. I often regret it when I get a lump of flour or goo but whatever) pour it into a hot pan sizzling with a generous dollop of butter. I like to turn the pan on after I’ve added the milk to the batter. I use cast iron so it takes some time for it to heat and cool down. Just make sure the pan is sizzling when you pour in the first one. For my skillet it’s about a 1/2 c for each pan but you’ll just have to practice and see what works for you. Like to leave the heat just a little higher than medium. I’ve learned that cooking too fast means the flour leaves a mealy texture and inevitably, I burn some. It turns out there is some merit in being patient. Who knew?

 

 

 

 

 

 

 

IMG_9632

 

Keep a close eye on things so they don’t scorch. When you see the edges looking done (they look cooked and almost dry or crispy) it’s time to flip. Feel free to add more butter at this time – yes, even in non stick pan. Maybe especially then (I’m not a non-stick fan). Anyway, you can minimize the butter if you want but these babies are not about restraint, they’re about going for it.

 

IMG_9633

Do you see what I mean about the edges here? Also – I leave that little vacant spot at the side to make it easier to flip. No, that wouldn’t pass in Hell’s Kitchen but whateves.

 

Flip.

IMG_9634

Browned and delicious. Not too crusty or it will be hard to roll up. I like mine rolled up with whipped cream and fruit. No, there’s no picture of that though we did have them with cream and fresh cherries last night. I’m sure you can understand why there’s no picture.

 

Other toppings/fillings include jams, icing sugar and lemon, yogurt, applesauce, chocolate. And I’m sure there are savories that would be good too but we tend to the sweet when enjoying these babies.

 

Also- they make a fine breakfast.

 

Reheat in the frying pan (with butter).

IMG_9638

This morning I added apricot jam:

IMG_9639

 

So not a bad way to start the day.

 

Enjoy!