THE BEST BUTTERMILK PANCAKES


2 c. flour
1/4 c. sugar
1 tsp. soda
1 tsp. salt
2 1/4 c. buttermilk
2 eggs
1/4 c. melted shortening or salad oil


1. Measure dry ingredients and set aside.

2. In small bowl, combine buttermilk, eggs, and oil or shortening.

3. Add liquid ingredients to dry ingredients - beat with rotary beater or wire whisk

until smooth.

4. Heat griddle, pour batter by quarter cups onto griddle. Bake until puffy and bubbly.

Turn and bake on other side.

5. Serve hot with butter and syrup.

6. Yields 1 dozen 6 inch pancakes.  Enjoy.