Recipes2u

2 ts Baking powder

1 t Sugar

1 t 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.