Preheat griddle. Mix together
½ tsp salt
2-1/4 tsp double acting baking soda
1 Tbl sugar.
Blend together
1 beaten egg
1 c milk
2 Tbls shortening.
Add wet ingredients to dry.
Beat the batter until the flour is dampened only. Ignore the lumps. Place a few drops of cold water on the griddle. If they dash about briskly, it is ready for use. You may make a small test cake if you wish. The batter should go zizz, and should begin to bubble at once. If the griddle is ready, begin to bake the pancakes. Pour about ¼ c of batter quickly onto the griddle. Repeat until the griddle is covered with cakes.
When the edges of the cakes become dry and some of the bubbles break, turn them. The second side will take only about half as long to bake as the first side. You may keep the cases hot in a covered skillet in a slow oven or over slow heat.
About 8 three-inch pancakes