Instructions: In a medium mixing bowl, beat egg until fluffy. Add remaining ingredients, except shortening, and beat just until smooth. For thinner pancakes, stir in additional 1 to 2 tablespoons milk.

Heat griddle or skillet over medium heat or to 375 degrees. Grease griddle with shortening, if necessary. Griddle is ready when a few drops of water bubble and skitter rapidly around.

For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown.

This recipe yields about nine 4-inch pancakes. Recipe can be doubled.

Yield: 9 pancakes

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