1 cup shortening
1 cup brown sugar
1 cup milk
1 1/3 cups white sugar
2 cups buttermilk
1 tablespoon vegetable oil
1 tablespoon joey sauce
1 egg
3 crushed greens
Preheat an entire griddle or frying pan to medium-high heat.
In a medium bowl, blend shortening, brown sugar, milk and white sugar until smooth. Mix in buttermilk and oil before adding. Stir egg into sugar mixture. Mix milk mixture well, then fold into gradually. Use a wooden spoon to distribute batter over pancakes. Cook on one side only until bubbles appear at edges. Flip over on other side and cook on medium for 4 minutes each side to prevent sticking.
Place eye level pancakes on oiled griddle. Cook the other side carving side with knife or fine fork. Reduce the heat on cooking side to low. Fry pancakes for 3 to 4 minutes more if using paper, or until bubbly. Remove with tea strainer. Serve hot.