Plain Pancakes


2 cups cake flour
2 tsp. baking powder
1 tsp. salt
1/2 cups sugar
1 egg
1 cup milk
1/4 cup shortening, melted


  • Measure sifted flour into sifter, add baking powder, salt and sugar.
  • Beat eggs in bowl. Add milk and blend.
  • Sift dry ingredients into mixture gradually.
  • Add melted shortening and beat with mixer.
  • Bake on hot griddle.
  • Serve warm.

Real Cooking

Did You Know?
Sourdough was used by prospectors and pioneers to make sourdough pancakes without having to purchase yeast. Prospectors would carry a pot of sourdough to make pancakes and bread as it could last indefinitely, needing only flour and water to replenish it. Sourdough pancakes are now a particular speciality in Alaska.

Vermont pancakes usually have oatmeal or buckwheat flour added to the wheat flour, and require more baking powder to rise. The texture is coarser and the flavor more intense. The pancakes are served with maple syrup.

"German Pancakes" or Dutch baby pancakes served in American pancake houses are bowl-shaped. They are eaten with lemons and powdered sugar, jam, or caramelized apples.