In a medium mixing bowl, beat egg until fluffy. Add remaining ingredients, except shortening, and beat just until smooth. For thinner pancakes, stir in additional 1 to 2 tablespoons milk. Grease griddle with shortening, if necessary.
Griddle is ready when a few drops of water bubble and skitter rapidly around.
Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown. Makes about nine 4-inch pancakes. Recipe can be doubled. Combine ingredients in a small saucepan.