2 cup sifted flour
5 tsp. baking powder
2 tsp salt
3 tbsp sugar
2 eggs, beaten
2 cups milk
6 tbsp melted shorten4ng
1 cup crushed pineapple, well drained

Sift together flour, baking powder, salt and sugar. Beat eggs in mixing howl. Add milk, shortening, flour mixture and pineapple. Stir until blended. Heat griddle or heavy frying pan slowly until moderately hot. Test temperature by sprinkling few drops of water on it. When drops stay round and bounce about, temperature is right. Or use an electric skillet or griddle set at temperature given in book of instructions. Grease very lightly before baking each batch. Ladle or pour about 1/4 cup batter for each pancake onto hot griddle. Bake until top side is full of bubbles that begin to break and edges are dry; turn; brown on other side. Recipe makes 2 1/2 dozen pancakes 4 to 5″ in diameter or 1 dozen pancakes 6 to 7″ in diameter