2 eggs
2 tbsp. melted butter
2 c. flour
1/2 tsp. salt
2 c. milk
2 tsp. baking powder

Beat eggs, shortening, and milk (be sure eggs and shortening are at room temperature) in large bowl until well blended. Add flour, baking powder, sugar, and salt to liquid ingredients, and mix just enough to make a creamy batter with some lumps.

Spoon or ladle batter onto hot griddle. Turn pancakes over when edges look dry and bubbles cover the top.

Variations: For blueberry pancakes, lightly fold in 1 cup frozen or well-drained canned blueberries after the batter is mixed. For whole-wheat pancakes, substitute whole-wheat flour for half the white flour. For buttermilk pancakes, substitute buttermilk for the milk, and 1/2 teaspoon of baking soda for 1 teaspoon of the baking powder.