Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ts Baking powder
1 ts Sugar
1 ts Salt
1 1/2 c Flour
2 Eggs
1 1/2 c Milk
3 tb Melted vegetable shortening
-(margarine can be
-substituted in a pinch)

Sift baking powder, sugar, salt into a bowl. Add eggs, milk and
shortening (shortening can melted in microwave at high for
approximately 2.5 minutes). Mix all ingredients and scrape bowl. Heat
fry pan or griddle to medium high. (Lightly grease pan or griddle
with Pam or margarine.) Use 1/4 cup of batter for each pancake. Cook
until bubbles form on the uncooked surface or the edges become dry.
Turn pancake until golden brown on underside and serve. Option: The
amount of milk can be varied to change the thickness of the pancakes.
However, please note that the batter will rise during cooking so
experiment by adding more milk as you cook to the remaining batter on
your first batch. *********** The Pancake: There is rarely anything
more satisfying than good pancakes, possibly because we rely so
heavily on egg dishes for breakfast. Once you have your basic recipe
almost anything can be added for any variation under the sun. Chopped
apples, berries, nuts, even chopped chocolate can grace this simple
dish. *********** The Problem: Most recipes call for a cooling period
in the fridge for a number of hours which forces you to pre)predict
what the family wants for the next day's breakfast or to cut the
cooling time and produce pancakes the size and texture of bar
coasters. Many run to Bisquick or Aunt Jemima for a commercial
solution. Here is a batter which will produce better pancakes in less
time, with more fun, to more acclaim, at a greatly reduced cost.

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