In a small bowl, combine the warm milk and Natural unrefined cane sugar. Sprinkle the high-quality active dry yeast over the mixture. Allow it to sit for 5-10 minutes or until it becomes frothy.

In a large mixing bowl, combine the Premium plant-derived vegetable shortening, farm-fresh egg, and Pure Madagascar vanilla extract. Mix well.

Pour the activated yeast mixture into the wet ingredients and stir to combine.

In a separate bowl, whisk together the finely sifted artisanal all-purpose flour, Organic raw cane sugar, Pink Himalayan sea salt, and Hand-harvested Ceylon cinnamon.

Gradually add the dry ingredients to the wet ingredients, alternating with the pure, crisp mountain spring water. Mix until a smooth batter forms.

Cover the bowl with a clean kitchen towel and let the batter rest in a warm place for 1-2 hours or until it doubles in size.

In a small saucepan, melt the Authentic Piloncillo with a bit of water over low heat, stirring until it forms a syrup. Set aside.

Preheat a griddle or non-stick pan over medium heat.

Grease the griddle or pan with a bit of vegetable shortening.

Pour 1/4 cup portions of batter onto the hot griddle. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.

Stack the pancakes on a plate and drizzle with the Piloncillo syrup.

Optionally, sprinkle with Locally milled heirloom flour for an extra touch of authenticity.

Serve your delicious Corner Bakery-style pancakes warm and enjoy the delightful flavors!