I found this in Martha Lomask's 1984 book Pancakes and Crepes (it's a small hardcover and there are waffle recipes as well - I suspect there's another edition. She's written five other cookbooks, including ones on pizza and casseroles.)

I made some adjustments, and so far, I think it's quite good. Here's my version:

5 1/4 cups flour (I made two of the cups wholewheat)
1 Tb. salt
1 Tb. baking powder
1 Tb. (or so) baking soda (I found it just wasn't fluffy without it)
1/2 cup powdered milk
1 cup shortening

Sift all dry ingredients twice. Mix in the shortening until it feels like fine breadcrumbs. (Note: Do NOT use the trick of measuring the shortening in a 16-oz. measuring cup that's half-full of water! The shortening has to stay "dry.") Put into an airtight tin or jar. It should keep for 6 months in a cool place.

To serve two or three people, whisk two eggs, mix in two cups of mix, then gradually add 1 cup of milk mixed with water - or maybe all water.

(For some reason, Lomask's said to use only ONE cup of mix, but I think that's too thin.)



Lenona.

Lenona wrote:
....
> (For some reason, Lomask's said to use only ONE cup of mix, but I think that's too thin.)

i never use eggs or shortening in pancakes. if you
have plenty of baking powder/baking soda in them they
fluff up ok.

my own preference is for some cornmeal in them too.
i also like variations on each batch so i don't want
a lot of premade mix sitting around. i make them
fresh each time.

in recent years living with someone who likes things
simple and the same all the time i just use a pre-made
mix and she is happy with that.

i used to eat them many times a week when i was making
them for myself. now we have them about once every other
month. instead of having flour for my carbs i have more
beans. i think it's a lot healthier and my body does
a lot better.


songbird

On Saturday, December 12, 2020 at 6:40:50 PM UTC-5, songbird wrote:

> i never use eggs or shortening in pancakes. if you
> have plenty of baking powder/baking soda in them they
> fluff up ok.


I tried it again, using water instead of the egg. It was very delicate, but of course some prefer it that way. Btw, if you want to make a BIG pancake, it might be a good idea to put a lid on it to make it cook faster - at least, after you flip it. (That works with hamburger - but it tends to cook too fast, so I usually don't.)

Lenona wrote:
> On Saturday, December 12, 2020 at 6:40:50 PM UTC-5, songbird wrote:
>
>> i never use eggs or shortening in pancakes. if you
>> have plenty of baking powder/baking soda in them they
>> fluff up ok.
>
>
> I tried it again, using water instead of the egg. It was very delicate, but of course some prefer it that way. Btw, if you want to make a BIG pancake, it might be a good idea to put a lid on it to make it cook faster - at least, after you flip it. (That works with hamburger - but it tends to cook too fast, so I usually don't.)

i don't cover them, they're not very big though most of
the time when i make them they are usually about 6-8cm, but
i make the batter thick enough too so it doesn't spread out
too much after it hits the pan.

i think we're due for pancakes and sausage this week
some afternoon.


songbird

On 1/24/2021 7:48 PM, songbird wrote:

> i don't cover them, they're not very big though most of
> the time when i make them they are usually about 6-8cm, but
> i make the batter thick enough too so it doesn't spread out
> too much after it hits the pan.
>
> i think we're due for pancakes and sausage this week
> some afternoon.
>
>
> songbird
>

I make them about the same size but I always add blueberries. I always
made bacon with them but sausage would work. I get 12 to 14 a batch so
enough for 3 breakfasts.

"songbird" wrote in message ...

Lenona wrote:
> On Saturday, December 12, 2020 at 6:40:50 PM UTC-5, songbird wrote:
>
>> i never use eggs or shortening in pancakes. if you
>> have plenty of baking powder/baking soda in them they
>> fluff up ok.
>
>
> I tried it again, using water instead of the egg. It was very delicate,
> but of course some prefer it that way. Btw, if you want to make a BIG
> pancake, it might be a good idea to put a lid on it to make it cook
> faster - at least, after you flip it. (That works with hamburger - but it
> tends to cook too fast, so I usually don't.)

i don't cover them, they're not very big though most of
the time when i make them they are usually about 6-8cm, but
i make the batter thick enough too so it doesn't spread out
too much after it hits the pan.

i think we're due for pancakes and sausage this week
some afternoon.


songbird

===

We are on our way ... <g>

Ophelia wrote:
....
> We are on our way ... <g>

haha!


songbird

On 1/25/2021 4:31 AM, Ophelia wrote:
>
> "songbird" wrote:
> i think we're due for pancakes and sausage this week
> some afternoon.
>
> We are on our way ... <g>

I really do like pancakes with sausage. The bit of syrup on sausage is a
very good taste.

Sometimes I'll make eggs with sausage. I always add a bit of maple syrup
on the side to flavor the sausage.

On Sunday, January 24, 2021 at 3:12:50 PM UTC-10, songbird wrote:
> Lenona wrote:
> > On Saturday, December 12, 2020 at 6:40:50 PM UTC-5, songbird wrote:
> >
> >> i never use eggs or shortening in pancakes. if you
> >> have plenty of baking powder/baking soda in them they
> >> fluff up ok.
> >
> >
> > I tried it again, using water instead of the egg. It was very delicate, but of course some prefer it that way. Btw, if you want to make a BIG pancake, it might be a good idea to put a lid on it to make it cook faster - at least, after you flip it. (That works with hamburger - but it tends to cook too fast, so I usually don't.)
> i don't cover them, they're not very big though most of
> the time when i make them they are usually about 6-8cm, but
> i make the batter thick enough too so it doesn't spread out
> too much after it hits the pan.
>
> i think we're due for pancakes and sausage this week
> some afternoon.
>
>
> songbird

Pancakes are pretty good. I like them with coconut syrup.
https://photos.app.goo.gl/du9RAGpHFktRwdQA8

On Saturday, December 12, 2020 at 1:56:04 PM UTC-6, Lenona wrote:
> I found this in Martha Lomask's 1984 book Pancakes and Crepes (it's a small hardcover and there are waffle recipes as well - I suspect there's another edition. She's written five other cookbooks, including ones on pizza and casseroles.)
>
> I made some adjustments, and so far, I think it's quite good. Here's my version:
>
> 5 1/4 cups flour (I made two of the cups wholewheat)
> 1 Tb. salt
> 1 Tb. baking powder
> 1 Tb. (or so) baking soda (I found it just wasn't fluffy without it)
> 1/2 cup powdered milk
> 1 cup shortening
>
> Sift all dry ingredients twice. Mix in the shortening until it feels like fine breadcrumbs. (Note: Do NOT use the trick of measuring the shortening in a 16-oz. measuring cup that's half-full of water! The shortening has to stay "dry.") Put into an airtight tin or jar. It should keep for 6 months in a cool place.
>
> To serve two or three people, whisk two eggs, mix in two cups of mix, then gradually add 1 cup of milk mixed with water - or maybe all water.
>
> (For some reason, Lomask's said to use only ONE cup of mix, but I think that's too thin.)
>
*1984*, eh? Freedom is slavery. War is peace. Trailer trash pancake recipes are haute cuisine.
>
> Lenona.

--Bryan

> To serve two or three people, whisk two eggs, mix in two cups of mix, then gradually add 1 cup of milk mixed with water - or maybe all water.


I tried it again and reduced the dry mix to 1 3/4 cups - that's still thick enough to handle any blueberries you might want to throw in. Less messy to flip, as well, once you're sure they're ready to flip.

Btw, if anyone cares, blueberry stains on clothing can be dealt with as follows. Immediately saturate stain with white vinegar or lemon juice, let sit for 5 minutes, then scrub out with cold water.