1 Egg

1 c All-purpose flour*

3/4 c Milk

1 tb Sugar

2 tb Shortening, melted, or

-vegetable nil 3 ts Baking powder

1/2 ts Salt

Beat egg with hand beater until fluffy; beat in remaining ingredients just until smooth. For thinner pancakes, stir in additional 1/4 cup milk. Grease heated griddle if necessary. (To test griddle sprinkle with few drops water. If bubbles skitter around, heat is just right.) For each pancake, pour about 3 tb batter from tip of large spoon or from pitcher onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and ccok other sides until golden brown. Nine 4-inch pancakes; 100 calories per pancake. Blueberry Pancakes: Stir in 1/2 cup fcesh or frozen blueberries (thawed and well drained). Buckwheat Pancakes: Substitute 1/2 cup buckwheat flour and 1/2 cup whole wheat flour for the all-purpose flour. Use 1 cup milk. If desired, sprinkle 1 ts whole bran or wheat germ over each pancake just before turning. 10 pancakes. Buttermilk Pancakes: Substitute 1 cup buttermilk for the milk. Decrease baking powder to 1 ts and beat in 1/2 ts baking soda. 10 pancakes.

Ham Pancakes: Omit sugar. Stir in 1/3 to 1/2 cup ground or cut-up fully cooked smoked ham. Whole Wheat Pancakes: Substitute whole wheat flour for the all-purpose flour and packed brown sugar for the granulated sugar. *If using sell?sing flour, omit baking powder and salt. Source: Betty Crocker's Cookbook, 6th Edition