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1
Whisk together all the ingredients except the vegetable shortening in a large bowl; beat until smooth.
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2
This can also be done in a blender.
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3
Chill the batter overnight.
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4
(The batter will keep, refrigerated, for up to one week.)
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5
The next day, heat the griddle or skillet over medium-high heat.
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6
Beat the batter to re-emulsify it.
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7
Lightly coat the griddle or skillet with shortening.
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8
Drop small spoonfuls I used 3/4 tablespoon of batter onto the griddle, making sure that when they spread out they measure less than 3 inches in diameter.
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9
When a few bubbles appear on top of the pancakes and the bottoms are browned, turn and cook the second side briefly.
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10
(You dont want to cook the pancakes all the way through because you want the center to remain creamy.)
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11
Serve with syrup or honey on the side.
