Pancakes: 2 eggs (slightly beaten) 2 cups buttermilk (best) or sour milk (good) 2 cups flour 1 tsp. baking soda 2-3 Tbsp. sugar 1 tsp salt 1 1/2 tsp baking powder 3 Tbsp. melted shortening or oil Use just one bowl. Beat eggs, add buttermilk (with baking soda stirred in). Stir - add flour, sugar, salt and baking powder. Stir. Fold in shortening. (Caution: Do Not overstir; Grandma says leave a few lumps.) Lightly grease or spray with Pam a griddle heated to 375 degrees. Spoon 4" circles of batter and turn when puffed up and full of little bubbles. *May add blueberries, or drained pineapple bits after batter is poured. Smell has been known to wake grandsons from deep slumber! Makes 12-15.

OPTIONAL - Spread: 4oz. cream cheese (softened) 2 T. oleo or butter (softened) 2-3 heaping T. powdered sugar (beat until smooth with fork or wisk) Filling: 2 large, tart apples (peeled and sliced) Toss with 1/3 cup sugar, scant T. flour, 1/2 tsp. cinnamon, dash salt. Saute' mixture in small skillet with 1 1/2 T. butter & 1 T. water until just tender. Spread hot pancake, face-down, generously with cream cheese and spread and fill with 2 T. of apple mixture. Fold pancake "taco-style" or roll-up; dust with powdered sugar and serve accompanied by butter and maple syrup. Fills about 8 pancakes. M-m-m, forget the calories.