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

Heat a lightly greased griddle or skillet over medium heat. 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 surface is covered with bubbles and appear dry around the edges. Turn and cook other side until golden brown.

If you use whole wheat flour, you won’t necessarily get many bubbles so watch to make sure they don’t burn.

And don’t forget, you must eat these with Steen’s Cane Syrup.

Makes about 9 (4-inch) pancakes.