I think it's a survival mechanism -- cold and snowing? Time for calories and comfort food!
These are Sour Milk Pancakes from my Gasparilla Cookbook -- I've been making them for almost fifty years. They are thin, much like crepes, and we like them with home-churned butter, lingonberry preserves, and hot sausage on the side.
Sour Milk Pancakes
2 cups flour... 1 teaspoon baking soda...1 tablespoon sugar... 1 teaspoon salt... pinch nutmeg...
2 eggs... 2 cups sour milk (see below) or buttermilk...2 tablespoons melted butter
To sour sweet milk, put 8 teaspoons vinegar in a measuring cup and fill with milk to the 2 cup level. Sift, then measure flour (I skip the sifting). Sift again with baking soda, sugar, salt, and nutmeg. Beat eggs till fluffy, combine with milk and melted butter. Add dry ingredients and beat till smooth. Bake on greased griddle (I use a well seasoned iron skillet) turning each cake when brown on the underside and before bubbles burst on the top. Turn only once. Serve immediately. Serves two hungry people with some left over for the dogs.