Buttermilk Pancakes

It's been a very long time since I've made pancakes from scratch.    Now that I have rediscovered this recipe they will show up on our menu often.  These pancakes are VERY light and fluffy and I am positive they will have you coming back for more.

1  Egg

1 cup buttermilk

2 tablespoons shortening, melted or salad oil

1 cup Gold Medal Flour

1 tablespoon sugar

1 teaspoon baking powder

1/2 teaspoon soda

1/2 teaspoon salt

Beat egg; add remaining ingredients in order listed and beat with rotary beater until smooth.  Grease heated griddle if necessary.  To test griddle, sprinkle with a few drops of water.  If bubbles skitter around heat is just right.

Pour batter from tip of large spoon or from a pitcher onto hot griddle.  Turn pancakes as soon as they are puffed and full of bubbles but before bubbles break.  Bake other side until golden brown.

Makes Ten 4-inch pancakes

Variations:

Apple:  Decrease buttermilk to 1/2 cup and stir 1/2 cup applesauce into batter

Blueberry:  Fold 1/2 cup fresh or well drained frozen blueberries (thawed) into batter.

Nut:  Stir 1/4 to 1/2 cup of broken or chopped nuts into batter.

Cheese:  Omit sugar and stir 1 cup shredded Cheddar Cheese into batter.

Cornmeal:  Decrease flour to 1/2 cup and add 1/2 cup cornmeal.