1 egg
1 c. buttermilk or sour milk
2 tbsp. melted shortening
3/4 c. whole wheat flour
1 tbsp. granulated or brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

Beat egg. Add rest of ingredients, beating until smooth. Pour batter on hot round griddle. Turn pancakes as soon as they are puffed and edges begin to dry slightly. Bake other side until golden brown. Makes 10 (4 inch) pancakes.

For sour milk, mix vinegar and milk; let set overnight for best results with rising.