1 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 egg, lightly beaten
2 tbsp. vegetable oil
1 c. Friendship Starter (see Friendship Starter)
1/2 c. (or more for thinner pancakes) milk
Maple syrup, fruit syrup or jelly

In medium bowl, sift or thoroughly mix dry ingredients. Combine egg, oil, starter and milk and stir into dry ingredients. Cover and let stand in a warm place about 30 minutes.

Preheat lightly greased griddle or skillet. Gently spoon about 1/4 cup batter onto griddle and cook about 3 minutes, until underside is lightly browned and bubbles appear on the surface. Turn and cook other side until lightly browned. Serve immediately with maple syrup, fruit syrup or jelly. (These pancakes are sweet and may not need any topping.) Yield: 10 pancakes.

To Make Corn Fritters: Add a 10 ounce package of thawed frozen corn or 1 cup of fresh corn to the recipe and cook as for pancakes or drop by rounded tablespoon into deep fat.