COWBOY PANCAKES

2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1 1/2 teaspoons baking soda
2 cups buttermilk or clabbered milk*
2 tablespoons butter, melted
2 eggs, well beaten
Butter and warm maple syrup, to serve with pancakes

Sift the flour, sugar, salt and baking soda together into a large mixing bowl. Add the milk and stir lightly. Add the melted butter and fold in the eggs.

Ladle the batter by 1/3 cupsful onto a hot, ungreased griddle. When bubbles form all over the top, after 2-3 minutes, turn the pancakes and cook until golden brown on the other side, 1-2 minutes.

Serve with butter and warm maple syrup.

*To make clabbered milk, add 1 1/2 teaspoons lemon juice or cider vinegar to each 1 cup pasteurized milk. It will curdle and begin to thicken, and may be used interchangeably with buttermilk.

Makes 12-15 (5- to 6-inch) pancakes
From: Martha Fehlman (a cookbook author who resided for many years in Wyoming)
Source: Biscuits, Pancakes and Quick Breads by Beverly Cox