Pancake

Combine flour, sugar, baking powder, and salt in a large mixing bowl, whisking together to distribute the leavening agent evenly throughout the dry ingredients.

Crack the egg into a separate bowl and beat lightly, then add milk and melted shortening, stirring until well combined.

Pour the wet ingredients into the dry ingredients and stir until just combined, leaving some small lumps in the batter—do not overmix, as this will result in tough pancakes.

Heat a griddle or skillet over medium-high heat until a drop of water sizzles and evaporates immediately on the surface.

Lightly grease the hot griddle with a small amount of additional shortening or oil to prevent sticking.

Pour 1/4 cup of batter onto the griddle for each pancake, spacing them about 2 inches apart to allow for spreading.

Cook until the edges appear dry and bubbles form on the surface of the pancakes, then flip carefully with a spatula.

Cook the second side until golden brown, approximately 1 to 2 minutes, then transfer to a serving plate.

Repeat with remaining batter, adjusting heat as needed to maintain an even golden-brown color on each batch.

Serve pancakes warm with butter, maple syrup, or desired toppings.