Mix all dry ingredients together, except for 1 cup of the flour. Only use the last cup if you really need it. (A humid day will have you using more flour than a dry day, as the humidity causes the dough to absorb more flour.) Melt butter and mix it into the warm water and milk.

Add wet ingredients to dry ingredients. Mix and knead until a smooth, elastic dough is formed. It should have a very slight, tacky feel, but not sticky at all. Add more of the remaining flour if necessary. Cover dough and let sit in a warm place until it doubles in size. Punch down dough and form into egg-sized balls. Once all the balls have been formed, go back to the first one you made and start flattening them all to about 1/4" thickness.

Heat some butter in a pan over medium heat. Once it’s hot, add the discs of dough and fry on both sides until they are golden brown and cooked through. Serve with warm fancy molasses. Makes 12 servings.