Title: Consumer reports pancake mix
 Categories: None
      Yield: 18 Servings
 
      2    Eggs
      2 ts Baking powder
      2 tb Margarine or butter --
           Melted
      4 tb Sugar
      2 c  Milk
    1/2 ts Salt
      2 c  Flour
 
  Grease the griddle very, very lightly with vegetable oil, margarine,
  or butter.  (If your griddle has a nonstick coating, don't grease
  it.) Preheat griddle to 400~F.   Beat eggs, shortening, and milk in a
  large bowl until well blended. Add flour, baking powder, sugar and
  salt to liquid ingredients, and mix just enough to make a creamy
  batter with some lumps. Spoon or ladle batter onto hot griddle. Turn
  pancakes over when edges look dry and bubbles cover the top. Our
  homemade pancakes were moist and light, golden brown in color.  Eggs
  dominated the flavor and aroma, but the pancakes had a touch of
  sweetness.  We'd rate them very good. When we made them substituting
  buttermilk for regular milk, we thought they were just about perfect.
  If you substitute vegetable oil for margarine or butter, you'll get
  less saturated fat--but the pancakes won't brown as much. If the tops
  of the pancakes bubble and bottoms don't brown, the heat source if
  too low; if they brown before they bubble, the heat is too high. For
  blueberry pancakes, lightly fold in 1 cup frozen or well-drained
  canned blueberies after the batter is mixed. For whole-wheat
  pancakes, use half whole-wheat flour and half white flour. For
  buttermilk pancakes, substitute buttermilk for the milk and 1/2
  teaspoon of baking soda for 1 teaspoon of the baking powder. Yield 18
  four-inch pancakes Source: Consumer Reports May 1979