Total Calories: 758
* Measure dry ingredients into a large bowl mix well. Sift mixture into another large bowl. With a pastry blender cut in shortening until mixture resembles cornmeal. Store in an airtight container in a cool dry place up to 3 months. Heat griddle greased with 1 teaspoon vegetable oil. Beat together mix, milk, and eggs just until moistened, ignoring lumps. If a thicker pancake is desired, add less milk. If a thinner pancake is desired, add more milk. Pour batter by large spoonfuls onto griddle. Bake pancakes until bubbles appear on the upper surface. Before bubbles break, turn with a spatula and bake until golden brown. Serve hot with butter or margarine and your favorite syrup or jam.
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