3 c. unsifted flour
2 1/2 to 3 c. water (depending on the humidity)
2 tbsp. sugar
1 c. starter

In a two quart bowl, mix flour, water, and sugar until smooth, at least 8 hours before you want to serve them. (Consistency will be thick.) Add the starter and beat well. Spoon one cup of this mixture back into the starter crock for future use. Cover both the crock and mixing bowl. Let stand in a warm place. Ten minutes before you wish to serve, return the crock to the refrigerator for storage and prepare to mix the following ingredients: 1/4 c. non-fat dry milk 1 tbsp. baking powder 1 1/2 tsp. salt 1 1/2 tsp. baking soda 3 eggs 3 tbsp. melted shortening

Mix sugar, milk, baking powder, salt, and soda together. Add to starter mixture. Beat in eggs and shortening. Batter should be slightly lumpy. Allow to stand about 10 minutes. Cook on lightly greased hot skillet or griddle. Thinly spread four small pancakes in the skillet. If too smooth textured surface, gently mix the batter down without incorporating more air. Cook until a few air bubbles begin to break on the surface of the pancake, then turn. Don't overcook. (Pancakes are good cold, too.)