A hearty breakfast on opening day is as much a tradition in many camps as the hunt for trout, birds or deer. This recipe is an old recipe used before the many premixed pancake batters hit the market. Try it, it’s delicious.
1 cup buttermilk
2 tbsp. shortening, melted or salad oil
1 cup flour (self rising)
1 tbsp. sugar
1/4 tsp baking soda
Beat the egg and add remaining ingredients in order and beat smooth. Grease a heated griddle. Check the griddle for proper heat by sprinkling a few drops of water on the surface. If the drops skittle around, the griddle is ready.
Pour batter with a spoon or pitcher on to the griddle. Turn as soon as bubbles form but before they break. Bake other side until golden brown.
For blueberry pancakes, add berries to the batter, make sure they are thawed and dry.
Makes 10 – 4 inch pancakes.
NOTE: If using other than self-rising flour, add 1 tsp baking powder, 1/2 tsp salt and increase the baking soda to 1/2 tsp.