Heavenly Hots Pancakes Recipes

Steps:

• Whisk together all the ingredients except the vegetable shortening in a large bowl; beat until smooth. This can also be done in a blender. Chill the batter overnight. (The batter will keep, refrigerated, for up to one week.)
• The next day, heat the griddle or skillet over medium-high heat. Beat the batter to re-emulsify it. Lightly coat the griddle or skillet with shortening. Drop small spoonfuls - I used ¾ tablespoon - of batter onto the griddle, making sure that when they spread out they measure less than 3 inches in diameter. When a few bubbles appear on top of the pancakes and the bottoms are browned, turn and cook the second side briefly. (You don't want to cook the pancakes all the way through because you want the center to remain creamy.) Serve with syrup or honey on the side.

Steps:

• In a blender or mixing bowl, combine all ingredients.
• Drop from a tablespoon-pancakes should be about 2 1/2 inches, onto a hot greased griddle.

Steps:

• Mix all the ingredients except the vegetable shortening in a large bowl. With a wooden spoon, beat until smooth. This can also be done in a blender.
• Heat the griddle or skillet until it is very hot. Film with shortening. Drop small spoonfuls of batter onto the griddle, making sure that when they spread out they measure less than three inches in diameter.When a few bubbles appear on top of the pancakes, turn and cook the second side briefly. Serve with maple syrup.

Steps:

• Mix sour cream,eggs,flour,sugar,baking soda and salt in blender or processor until smooth; transfer batter to bowl,cover and chill several hours or overnight.
• Heat griddle or large skillet; brush with butter or oil.
• Spoon batter into skillet in dollar-sized rounds.
• Cook until bubbles appear on surface; turn pancakes over and cook until golden brown.
• Serve hot.