Goat’s Milk and Quail Egg Pancakes with Honey and Black Salt

Beat the quail eggs and add them to the flour. Add in the milk and honey.

Heat an 8-inch, deep, nonstick skillet over medium heat. Make sure to oil it lightly before beginning to cook the pancakes. This much batter should make 3 large pancakes. Each pancake requires about 2/3 cup of batter.

Pour each portion of pancake batter into the skillet one at a time. Rotate the skillet so the batter touches the edges. Let the pancakes cook on the first side until there are bubbles rising to the surface of the batter and they are mostly popped. If the pancakes are too dark once you flip them, reduce the heat. Cook the pancake on the other side until no uncooked batter is visible and the second side is golden. If you want, you can poke a fork into the center to check for donesness. Cook the remaining pancakes.

Place the pancakes on a platter, drizzle with honey, and sprinkle with salt. Enjoy!