I happened upon this waffle recipe one day when I didn’t have any cow’s milk on hand, but I had this Meyenburg powdered goat milk, which wasn’t getting eaten because no one could stand the taste of it.
In fact, this canister had been open on the shelf for maybe three years. That’s not as gross as it sounds, since, as any food science expert can tell you, clean milk is self-preserving—it will not spoil, rather it sours or ferments. I can’t say it tasted good, just that it was clean, meaning no one could get food poisoning from it.
Anyway, I pre-sifted this old powdered goat’s milk and used it with water in place of fresh cow’s milk in my waffle recipe, adding a little extra sugar and some premium vanilla to offset the brackish taste of the goat’s milk. It not only worked, it was *amazing.*
Since then, I have made these waffles a few times using a freshly opened canister of goat’s milk powder, only to find the result was not quite the same. I might just open a canister or two from the next supply to cure them on the shelf over time, or possibly try adding a souring agent such as lemon juice or apple cider vinegar to the recipe. Sounds like such a bizarre combination of ingredients to come out tasting this great, but these are amazing, I promise, and worth a try.
2 large eggs, well beaten
¾ c. water
2 T. organic first cold pressed extra virgin olive oil
1 t. premium vanilla extract (I used a bourbon based variety)
1 c. organic whole wheat pastry flour (measure using scoop method)
1 ½ t. baking powder
1 T. organic unbleached granulated sugar
½ t. sea salt
¼ c. powdered goat milk (Meyenburg, instant, not the non-fat variety)
1. Plug in waffle iron and turn dial to “Waffles” setting. A seasoned griddle needs no oil; a newer griddle may need a light brushing of oil.
2. Whisk together dry ingredients in a 1 1/2 quart bowl, sifting out any lumps as necessary.
3. Beat eggs in small bowl, then add remaining wet ingredients.
4. Add wet to dry ingredients, mixing with a fork until just blended. A few lumps are ok. Scrape sides and bottom of bowl with spatula.
5. When griddle is hot enough, pour 1 c. batter on the griddle (add toppings here, if desired—my daughter loves mini chocolate chips) and close the lid. Cooking time will vary, so keep a close eye on it, and check in 3-5 minutes. Remove finished waffle to a wire cooling rack so the underside does not become soggy.
6. Close griddle lid and reheat until the light goes off before cooking the next waffle.