Submitted by: Cheri
5 cups flour
2 teaspoons salt
4 tablespoons baking powder
4 tablespoons sugar
4 eggs
4 cups milk
8 tablespoons melted shortening
Sift flour with salt, baking powder and sugar. Combine eggs, milk and shorting; add to dry ingredients, stirring just until moistened. Bake on ungreased griddle.

Buttermilk Pancakes
Submitted by: Sandi
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 eggs
2 cups buttermilk
2 tablespoons butter, melted
Sift together dry ingredients. Beat eggs until light. Gradually beat in buttermilk and melted butter. Make a well in middle of dry ingredients. Pour in liquid ingredients and stir until just blended. Pour batter by large spoonfuls onto a hot, greased griddle. Cook over medium heat until bubbles form all over and underside in golden. Flip and continue to cook for 2-3 minutes more. Serve warm with butter and syrup or preserves. Serves 6.

Blueberry Pancakes
Submitted by: Kathie Maclean-Racicot
1 cup all purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 tablespoon sugar
1 egg
1 cup milk
1/4 cup sour cream
2 tablespoons melted butter
1/2 cup blueberries
Sift the flour with the baking powder, salt and sugar. Beat the egg with milk and sour cream. Pour the mixture over the dry ingredients and blend with a rotary beater until batter is just smooth. Stir in butter and fold in blueberries. Use 2 tablespoons of batter for each pancake. Yield: 12 pancakes.

To submit your favorite recipes to be included in the Garden of Friendship Recipe Book, please email them to Barbiel

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