Directions:

Combine all ingredients except milk. Stir in some of the milk, enough to stir out the mixture smoothly, and then add the remainder of the milk.

Grease a pan with a pastry brush and Crisco, and put on 3 to 4 tablespoons of batter (about 1/3 cup). Swirl batter around to edges and when lacey edges have browned a little, loosen around edge, pick up in the middle, move to the edge and lay it back on skillet and bake a little longer.

Tips:
1. It's good to stir the batter each time before spooning batter.
2. It's good to make the batter and let it stand a while before cooking.
3. Also, it's good to rub oil on the cold skillet before you begin.
4. This recipe can be made in the blender.
5. The recipe seems to make about 6 pancakes per egg.
6. Sprinkle water on the heated pan and it will form drops and they will dance if it's "ready" for cooking.
7. You'll want to have a bowl with a gob of Crisco and a pastry brush, plus a bowl to hold the 1/3 cup measuring cup, and another bowl to hold the batter.