From: The Rose Garden B&B

Griddle Cakes

1 1/4 Cups sifted enriched flour
2 Tablespoons baking powder
1 Tablespoon sugar
1/2 Teaspoon salt
1 Cup milk (I use buttermilk and use 1 1/4 cup)
1/4 Teaspoon baking soda
1 Beaten egg
2 Tablespoons melted shortening or oil

Sift flour with baking powder, sugar and salt. Combine egg, buttermilk and shortening. Add to dry ingredients, stirring just till flour is moistened. Batter will be lumpy. If batter is too stiff add more buttermilk. Bake on ungreased griddle. Makes 6 to 8 cakes depending on size. To make blueberry pancakes, I just defrost frozen blueberries and add some to each pancake after I have put the batter on the griddle. The secret to fluffy pancakes is leaving the batter lumpy. Never, never turn your pancakes but once and do not flatten them with a spatula. When using buttermilk be sure to add the baking soda to your dry ingredients.