Childs' Wheat Cakes

Ingredients

• 1 egg
• 1 1/2 cups whole milk
• 1 1/2 cups all-purpose flour
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1 tablespoon plus 1/4 teaspoon baking powder
• 1/4 cup melted unsalted butter or melted then cooled vegetable shortening

Directions

1. In a mixing bowl, lightly beat the egg, then stir in the milk; you want it combined, not whipped. In a separate bowl, sift the flour, sugar, salt, and baking powder together. Whisk the dry mixture into the wet mixture, then stir in the shortening until everything is evenly blended. The batter may rest for several hours; refrigerate it, then take it out 10 minutes before baking so it can come back to room temperature.
2. Set a lightly greased griddle or large skillet over medium heat. You only need to grease the surface for the first batch. Don’t let the pan get too hot: a drop of water should sizzle when it hits, but it should not race around. Cook one pancake as a test before using the rest of the batter.
3. Transfer the batter to a measuring cup; you should have 3 cups. For each pancake, use a scant 1/4 cup of batter. If the pan is running too hot, the first side of the pancakes will show ray-like marks, so lower the heat if you see that. The ideal cakes will be tall, fluffy, and dry.
4. When the tops are dotted with bubbles that have begun to pop, turn the pancakes. Continue cooking until the second side is lightly browned, 2-3 minutes.
5. Serve right away. If you need to hold them while you finish the rest, place the cooked cakes in a 200-degree oven.