Set aside one cup of flour. In large bowl mix 5 1/2 to 6 cups flour, 2 tsp. salt, 1/2 cup sugar and 2 pkg. rapid rise yeast. Heat 2 cups water and 1/4 cup shortening to 125 to 130 degrees F. Stir hot liquids into dry mixture. Add one egg. Mix in enough reserved flour for desired consistency. Let rest 10 minutes and knead. Place in greased bowl and cover. Refrigerate at least 2 hours. Use as needed. Bake 12 to 15 minutes at 375 degrees.

1 1/2 cups flour
1 tbsp. sugar
1/4 tsp. salt
1/2 tsp. soda
1 tbsp. baking powder
1/4 cup melted butter
1 cup milk
3 eggs
1 cup sourdough batter

1 cup pancake mix
2 tsp. sugar
½ cup shredded cheddar cheese
1 egg beaten
1 tbsp. oil or melted shortening
1 to 1¼ cup milk
1 tbsp. whipped cream
fruit for filling

1/2 cup flour
1/2 cup milk
2 eggs
pinch of nutmeg
4 tbsp. margarine
2 tbsp. powdered sugar
juice of 1/2 lemon

2 C. Buttermilk
2 C. Flour
2 Tsp. Baking Powder
1 Tsp. Soda
1 Tsp. Salt (or less)
2 Eggs

Mix together in order given. Fry on moderate hot oiled griddle. Enjoy your fluffy buttermilk pancakes!