2 c. sifted flour
1 tsp. baking soda
1 tsp. salt
2 tbsp. sugar
2 slightly beaten eggs
2 c. buttermilk
2 tbsp. melted butter (or bacon fat)

Sift dry ingredients into bowl. Add eggs, buttermilk and melted butter, stirring only until flour is barely moistened. (Never mind a few lumps.) Bake on hot, lightly greased griddle or electric skillet heated to 375 degrees.

For uniform pancakes, use a 1/4 cup measure, or use a drip-cut pitcher and count 1-2-3 as you pour. Turn cakes when center springs back to touch, or when bubbles on surface break. Serve with whipped orange butter or syrup. Makes about 1 1/2 dozen 4 inch cakes.