3 tsp. warm water
1 cake yeast
3 tbsp. sugar
2 eggs, unbeaten
1 tsp. salt or less
2 c. warm milk
4 tbsp. shortening
2 c. flour, well sifted

Mix water, yeast, and sugar. Stir until dissolved. Add remaining ingredients. Let rise until double in bulk. Cook pancakes in lightly greased skillet over moderated heat.

Put leftover dough in ice box as this batter keeps for days. If you do not wish to keep it for pancakes, you may use it for bread or rolls by mixing in more flour until dough can be handled on a floured board. Knead well. Form into loaves or rolls. Let double in bulk. Bake for 20 minutes at 400 degrees. Reduce heat to 325 degrees and continue baking for 1 hour.