2 c. self rising flour
2 tbsp. sugar
2 whole eggs
1 1/2 to 2 c. milk
1/4 c. melted shortening (for extra richness use butter)

Sift together flour and sugar. Beat eggs slightly, stir into milk, then stir in melted shortening. Add liquids all at once to flour and beat until smooth. (For thinner pancakes use more milk). Cook on hot griddle. Batter refrigerator perfectly overnight without thickening. (Makes 16 medium pancakes).