Homemade “Shake and Pour” Pancake Mix!

Homemade Shake and Pour Pancakes

 

My neighbor Debbie, who lives 4 doors down the street from me, just happens to be the Extension Agent for our County. She a wizard at everything domestic and frugal! I really think that’s what ought to be on her business card…Agent of Domestic and Frugal Wizardry! :-)

She’s the one that turned me onto the S.O.S. (Soup or Sauce Mix) that really changed the way we cook in this house! Well, now she’s done it again! Well, her and her colleagues at the Utah State University Extension Office.

A lovely reader by the name of Shareise emailed me recently asking about a homemade version of Bisquick’s Shake ‘n Pour Pancake Mix. That sent me on a mission to FIRST find a homemade version of BISQUICK and then to figure out how to make it into a “shake and pour” PANCAKE MIX.

One of the first things I ran across was something called Utah Ready-Quick Mix on the USU Extension Office website, which is basically a homemade version of Bisquick….and more! They even have a 21-page booklet that you can download for free with all kinds of recipes (including pancakes!) you can make with this stuff!  I knew if it came from Debbie and her people, it had to be good. So I started with that and then took it from there.

First, the ingredients and directions for the Utah Ready-Quick Mix:

homemade bisquick

Ingredients

9 cups all-purpose flour
1/3 cup double-acting baking powder
4 tsp. salt
1 3/4 cups shortening—which does not require refrigeration
1 3/4 cups non-fat dry milk

Directions

Stir baking powder, non-fat dry milk, and salt into the flour. Cut shortening into flour mixture until all particles of shortening are thoroughly coated and the mixture resembles coarse cornmeal. This can be done with a food processor, blender, electric mixer, pastry cutter, whisk, or fork. (I had the pleasure of using my new Blendtec blender for this process…and it worked like a dream!). Store in a tightly covered container, at room temperature for up to six weeks. You can also freeze it.

homemade bisquick

Once you have your ready-quick mix put together, then you can proceed to make your “shake and pour” pancakes!

Basically I took their recipe for Pancakes and Waffles (using the Ready-Quick Mix) and tweaked it a bit so that it would fit into a quart mason jar and allow the addition of an egg and some water with a little room left for “shakin”.

Now I know the store-bought stuff only requires adding water, but to duplicate that in my HOMEMADE version I would have had to track down and add powdered eggs. Since I’ve never USED powdered eggs and wouldn’t have the first clue where to even buy them…I decided simply adding an egg wasn’t too much to ask for this mix. Those of you who are powdered eggs experts might want to educate me further about this.

To assemble your Shake and Pour Pancake Mix:

Add 2 cups Ready-Quick Mix and 1 teaspoon of sugar to a 1 quart mason jar, put the lid on the jar, and shake the contents until it’s well-combined. Slap a label of some kind on it with these simple instructions:

homemade shake and pour pancakes

Add 1 cup water and 1 egg, replace lid, and shake vigorously!

homemade shake and pour pancakes

The batter will NOT be completely smooth but that’s perfectly fine.  They will cook up like a dream! Like these did in my favorite pancake-cooking pan….my cast iron skillet!

 

homemade shake and pour pancakes

Here is a stack of my “shake and pour” pancakes that turned out SO delicious! I had forgotten how much I LIKE pancakes made with Bisquick (or Ready-Quick Mix!). The last several years we have become a little lazy and have mostly purchased the JUST ADD WATER pancake mix. But honestly, these tasted so much better!  Much more of a homemade texture and taste to them! 

GLUTEN-FREE OPTION: I use Pamela’s Gluten-Free Baking Mix for almost ALL my baking, which is essentially a Bisquick-type mix already. So it wouldn’t have made sense for me to make a “homemade Bisquick” using Pamela’s. What I did was filled up a 1 quart mason jar with the dry ingredients in Pamela’s Pancake recipe (doubled) and all I have to do is add water and an egg (plus 1 Tbls oil) for a gluten-free shake and pour mix!

 

 

And just because I love you all so much…..I have a couple of BONUS recipes to share today! :-)  My Mom was over the day that I was making and photographing this and said she had the BEST biscuit recipe made with Bisquick!  She actually found it on my baby sister’s blog “Riches to Rags By Dori” and it’s called Cracker Barrel Old Country Store Biscuits.

So last night I made up a batch to eat with the Roasted Butternut Squash Soup I’d made and, as usual, Mommy was right!   :-)  Yum!

 

cracker barrel biscuits

 

 

And since I posted a picture of my soup on Instagram and Facebook, I’ve had some people anxious to get THAT recipe as well!  Your wish is my command!

 

roasted butternut squash soup

Simple Roasted Butternut Squash Soup

Adapted from Ina Garten

Ingredients
3 to 4 pounds butternut squash, peeled and seeded
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 to 4 cups chicken stock

Directions
Preheat the oven to 425 degrees F.

Cut the butternut squash into 1-inch cubes. Place on a sheet pan and toss with olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 35 to 45 minutes, tossing occasionally, until very tender.

Meanwhile, heat the chicken stock to a simmer. When the vegetables are done, put them in a food processor, or a blender. Add some of the chicken stock and coarsely puree. When all of the vegetables are processed, place them in a large pot and add enough chicken stock to make a thick soup. Add 1 teaspoon salt, and 1/2 teaspoon pepper. Reheat and serve with toppings of your choice.

 

Wow…ONE post….FOUR recipes!  I’m exhausted. :-)

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Comments

  1. Sue Coates says

    Hello,

    I just wanted to tell you that I love your website/fb page, It is filled with awesome ideas. Most of all though, I want to tell you how proud I am of you – recovery is a very painful and difficult process. I have never been in/through it..but I’m aware and I read a lot. Keep it up :) You are AWESOME!!!! Just from one woman to another. Hug!!

  2. Jeni Rose says

    Another amazing post! I will be making this soon! Darn, another reason to buy more Mason Jars…. ;-)

  3. Trixie says

    Thank you so much for this. My Mom always used to make us homemade pancakes from scratch but she could never tell me how to do it. She’d just say, “I don’t know, just until it looks right.” Ugh! I’ve been using pancake mix since she died and I can’t WAIT to try these. They look just like the ones Mama used to make. Have a great day :D

  4. WNCmountaingirl says

    Here is a link to a site that sells powdered eggs – there are various brands out there but this a popular brand (and one I like) – good to know if say you want to make this mix for backpacking/camping – where carrying eggs might be hard to do !! http://store.honeyvillegrain.com/powderedwholeeggscan.aspx#.UIo8S2-jzs8
    You can even get powdered eggs at Walmart or online at the Walmart website save shipping and have them delivered to your local store …. Hope this info helps someone make your recipe for some outdoor fun!!

    • says

      @WNCmountaingirl – hey, neighbor. Thanks for the heads-up on getting this shipped to my local Wallyworld! Didn’t know they had it available. I’m going to check and see if they have any other dehydrated/freeze-dried products that they would ship, too.

    • Yvette says

      I make powdered eggs all the time. All you need is a dehydrator. I place one egg in a dixie cup, break up the egg but dont over mix. When completely dried, it can be ground up into a powder that can be used in recipes.

  5. Debbie Walker says

    I have to share this tip my Mom always used. When making biscuits or pancakes use a spoon full of mayo. It blends great and it is your oil and your eggs. I have done this with many recipes for the oil & eggs. Cakes cornbread etc.

      • CTY says

        Does the mayo replace the egg & oil (Crisco in this case) or is it to add a bit of luxury to the pancake?

      • says

        I’ve always just replaced my oil/shortening/butter with an equal amount of REAL Mayonnaise. It has to be REAL – not fat-free, not low fat, not my preferred Miracle Whip, but the real stuff. The cheap stuff works well.

    • deniseinark says

      This sounds totally fantastic. Just wanted to throw in my .02 on the dried eggs: Wilton’s – the company that makes all of the cake decorating stuff – sells a canister of powder egg *whites*. I’ve seen it at some stores on the baking aisle in the same general area as the cupcake papers and food coloring, but almost everyone that carries cake decorating supplies – including craft and fabric stores like JoAnns or Michaels – carries it. The egg whites are pasteurized and used in Royal Icing but there is no reason you couldn’t use them in place of the powdered eggs in the recipe. I’d add just a smidge extra of oil because of losing the fats in the yolk. I won’t be using this idea, because I love the idea of using the mayo instead.

  6. Katherine says

    There’s a few videos on how you can make powdered eggs. All you are basically doing is cooking them, then dehydrating in your oven over night at low heat. Then you grind them up into a powder. 1 tablespoon powder equals one egg (and if you wanted to reconsitute the egg its 2 tablespoons of water mixed with 1 tablespoon of the powder). Or you could buy the powdered egg product and mix according to their directions. You’d have to add a little bit more water to your mix though to compensate for more dry ingredients.

    • MizDottie says

      Everything I’ve seen from the extension office and from Backwoods Home says it is not safe to dehydrate eggs at home. Risk of Salmonella is way too high. Commercially dehydrated eggs are cheap and if you are using them in baking mixes they go a long way. You can find them at restaurant supply stores or order them online. You can order them from Wal-mart and they deliver them to your local store for no shipping charge.

  7. Murphy says

    If I leave out the shortening, can I just add 1 T oil when making the mix, or do I need more? I’d rather not use it.

    • says

      I think that would work Murphy. (but don’t quote me! lol) It sounds reasonable to me. Maybe someone else will chime in with some more insight.

    • Renee says

      I was disappointed to see the shortening, too. If you experiment with the oil, please post. Thanks!

      • says

        Oil works, you just don’t want to add it to the bulk dry ingredients as getting the milk powder/baking powder/baking soda wet might cause mold or at least a reaction to the dampness. I’ve made pancakes from a mix (from the Church Storehouse) with olive oil a lot and it works well. To know how much oil to add to your impending batter, add up how many cups of mix it makes without the shortening it in. Divide the shortening amount into the cups of mix amount and you’ll know about how much oil to use. You could probably also replace the shortening (when you’re ready to make the pancakes) with equal amounts of applesauce or pumpkin puree. I seem to remember that the Storehouse mix is 2 cups of mix, 3 tbs of milk and 1 of oil and an egg. I don’t have a can of it here to check the recipe as I made the pancakes for the family I was working for.

      • Kristy says

        I have a recipe which calls for oil, but I’ve never tried it for pancakes. I do use it for biscuits and cinnamon rolls, though. It’s 9 c. flour, 1/4 c. baking powder, 1/4 c. sugar, 1 T. salt, 1 and 1/4 c. canola oil. Combine until crumbly and it is shelf stable. Use as Bisquick.

      • Heather says

        I use butter, instead of shortening. I store the mix in the frig (or freezer) and use it in no time (family of 6 will do that to you). Our Target sells and non-hydrogenated shortening that (I’m pretty sure that ends up being palm oil, which isn’t a whole lot different nutritionally); you can find something similar at Wholefoods, maybe Trader Joes… Coconut oil will probably fit the bill also.

    • Shauna says

      You could use coconut oil in place of the shortening. Doesn’t need to be refrigerated and soooo good for you!

  8. Jasi says

    Awesome blog. One of my very favorites. I love your natural voice, your fresh ideas and consistent posts. Really great! Will try this pancake mix soon.

  9. Denise says

    Great idea!! I tried the “shake and pour” and didnt really like them. (I guess my Mom spoiled me when i was younger lol) Cant wait to whip up a batch of this to see if I like them. Seems so good! Thanks for everything you do! It has made getting a little more frugal and green a lot easier!

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