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. 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

  3. 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!!

  4. 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.

    • 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.

  5. 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.

      • 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.

  6. 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!

  7. Denise (again lol) says

    OK so…. this is totally unrelated BUT, when did you put a “store” button up there? Cant wait to get the sack cloths! I probably just had a blonde “duh” moment and it was up there for a long time! lol lol

  8. says

    Amazing stuff! I’m so excited to try these out myself! I didn’t know if you knew this but thrive has powdered shortening and both instant & pwdered milk as well as powdered eggs! I can’t wait to throw all this together and give away as gifts. Perfect!!

  9. Annie Sires says

    Jillee, I love your web site and go to it often. Great insight, wonderful things to make and eat. My only complaint is that the US as a country, is fighting a huge obesity epidemic. Any doctor will tell you “cut back on the refined flours and sugars”. With such a web site as yours, could you not try to do the same? Make some cool quick breakfast ideas that aren’t loaded with refined flour and sugar? Just my two humble cents.

    And again, thank you for your great web site.

    • Alyssa B says

      I agree. I love this idea and a lot of tips from the site, but I will be playing with the recipe to add some nutritional value and cut out the shorting. I like some of the ideas from other commenters, canola or coconut oil, flax seed, and a whole grain mix.

      • says

        You can do the same thing with any pancake recipe – whole wheat, 1/2 and 1/2 or all white flours. Just use your normal recipe, multiply it by how many jars you want and then add together the results. So if you need 2 cups of flour per batch and want to make 10 batches, then you’d add 20 cups (about 5lbs of flour) to a large bowl. Then multiply each DRY ingredient by the 10 batches. Mix it all together. Divvy out into 10 jars (or keep it all in one large jar and measure out as needed). If you don’t want to use shortening, then hold off on adding it in. Just write out a recipe card/label and tape a copy to each jar with the amounts of eggs, real milk and oil/flax seed/applesauce, etc that each recipe calls for. Easy/peasy.

  10. CTY says

    Wow! Jillee you one upped me again. I love to make breakfast baskets to give to families on my holiday list (especially those I know to have a super tight budget and college kids). Ironically, you recently posted a hot cocoa & instant oatmeal recipe (2 items already in my basket). But this makes mine even better– just the simple idea of using an over sized jar to allow room for shaking. The recipe I use is for a 7 Grain Mix– this is easier than it sounds and you could use your Blend Tec. For your recipe, just take 4 oz by weight (1 C by volume) of Kashi 7 Whole Grain Cereal Puffs and blend until powdery- swap the amount you get for that same amount of flour. Experiment with the ratios. I also add to the basket small jars of my homemade blueberry & strawberry syrups (basically preserves without the pectin). A snack bag of chocolate chips for fun. My mix has the egg and you can just add water or any liquid dairy product- sour cream, plain or flavored yogurt, milk, buttermilk… In the basket is also a pre-mix of cream of wheat, dry milk & freeze dried bananas. Now, I’m hungry.
    Thanks for your posts! YOU ROCK!
    PS for powdered eggs order on line beprepared.com

    • Mary Alice says

      My kids did that one year for their holiday gift for the grandparents, Aunts and Uncles. I have several kids so they divvied up the items. One made pancake syrup, one made a pancake mix very similar to Jillies, one made up a batch of hot cocoa mix and one added in a sweet treat. Everything went in a basket and they were quite proud of their gift. And everyone loved it!

  11. says

    Oh, Jillee! I’ve got a GOOD one for you! To go along with your homemade pancakes – how about homemade maple syrup to top it off? And it tastes exactly like the real thing! In the spices and extracts section of your grocery store (even at Wal-Mart) there is a little blue and white box called Mapleine. It only costs about a couple of bucks. All you do is this to have homemade maple syrup at a fraction of the cost: 1 cup water, 2 cups sugar, 1/2 teaspoon Mapleine. Mix until sugar is dissolved and store in refrigerator. Simple and delicious. I store it in an empty maple syrup bottle. And when making pancakes, put the bottle in warm water so you have warm maple syrup to drench your pancakes in. YUM!
    By the way, I’m coming to visit my daughter and family at Hill Air Force Base from Nov. 3-13, so I will be in your neck of the woods!

    • says

      Update: I should have checked your site before writing this comment – I now see that you have already got a post on the Mapleine. And I sincerely don’t mean to offend anyone. I love real maple syrup, too, and have bought a lot of it. Sometimes circumstances change and it is harder to afford the best. And others can never afford it. I believe in supporting local farmers – I pay $7.50 a gallon for local raw milk and I also have real maple syrup in my pantry, but this is simply an option for those that want/need options. And no, it is not healthy and is not natural like real maple syrup, however, I believe it is better than any bottled pancake syrup on the shelf (which I never buy), with high fructose corn syrup and other unknown ingredients. We all have choices to make and when money is tight, I sometimes make maple syrup substitute that tastes just as good, as you have confirmed. Now, lets have pancakes for breakfast!

        • Mary Alice says

          I have the same ‘issue’ with my son. LOL. Sadly, he prefers the store bought pancake syrup (yuck!) while the rest of us prefer a gourmet homemade version. Well. it least that means that there’s more for us. LOL.

      • Peggy S says

        I agree! I would prefer the real maple syrup (who in their right mind wouldn’t?!) I can’t stand honey (my family thinks *I* am not in my right mind) so I make the homemade maple syrup for MUCH less than store bought.

        I’ve learned, with health and nutrition, there are levels: 1) Store-bought, 2) Homemade to imitate store-bought 3) All natural, organic as nature intended. We all, as you said, choose what works for our family, our financial needs and our dietary needs! :) Not to mention our preferences, too! ;)

  12. Elizabeth says

    I didn’t see it mentioned previously, but you can use flax meal as a substitute for eggs. It’s very nutritious – Omega’s 3′s and fiber! And you could use it to replace the dried egg. I believe it’s 1 tbls flaxmeal to 3 tbls water. Here is an article for you: http://www.livestrong.com/article/370036-flaxseed-meal-to-replace-eggs/

    You’re supposed to let it sit in the water for a few minutes, so I’m not sure how it would turn out if you just added a tbls flax meal to the mix. Could be worth a try! If I make these (and I want to!), I’ll let you know if it works.

    Also, I wonder if you could cut in coconut oil to replace the shortening.

  13. says

    I’ve been thinking, I could even make breakfast for dinner for weeks but haven’t wanted to mix up some pancake recipe for just one meal. This is PERFECT… also would be a great gift with a jar made up, ready for use and the booklet so they could make more for extended family or neighbors.

    Do you think lard could be substituted for the shortening? Lard also does not require refrigeration.

    Thanks Miss Jillee!!!
    P.S. – I’m excited to check out the store button that Denise mentioned above.

  14. Comet says

    You can also make EXTRA pancakes and FREEZE them for easy AM meals–or pancakes anytime. You can heat them in the microwave, toaster oven, or stove top. I let them cool and then freeze enough for one kid in a zip lock–for this I would rather use a zippy bag so as to get as much air out as possible to prevent freezer burn. You could also freeze these on a baking tray and then place them in one large freezer weight zippy bag just be careful to reseal well. No need to defrost. My kids LOVED these. You can also make a bunch of French Toast and do the same. I never did waffles but surely you could do them too!

    And real maple syrup is not that much if you do not drench the food in it—don’t let the kiddos pour and leave a huge puddle! When you buy pure maple syrup you are supporting many many farm families who work very hard to produce this wonderful product and who are stewards of the woods that grow the maple trees. The wood from the older trees is used to heat the sap—which tastes like lightly sweet water when it is drawn off the tree—to boiling so the many gallons of sap needed to make ONE gallon of syrup can be produced. The smell alone from the sap houses is amazing! If you treat your syrup like an investment in your families enjoyment and health—no corn syrup with “maple flavor” in it of questionable value—and keep it in the freezer it can be used in and on lots of things to make them taste even better. We even use 1/4 cup in our chocolate cookie recipes and it makes a HUGE difference in the texture and flavor and keeping qualities! Can you TELL I live in Mapleland???? When we see the first sap buckets we KNOW it is SPRING!!!!!!!

  15. Valerie says

    Thanks for the reminder, I needed to make a batch of this so I could make the recipe I found for Red Lobster’s Cheddar Biscuits (found it on Recipe Lion dot com)! I was raised on Bisquick so I LOVE the flavor, but most recipes were missing something. I found one just like this one, but it also calls for 2 tsp of Cream of Tarter, that’s what has been missing from all the other recipes I’ve tried over the years. Thanks again, and when I’m done with the mix, I’m gonna make up a few of these for my daughter who is 14 and loves pancakes, but alas we call her Ellie May (after Ellie May Clampet), she’s learning though, at least her biscuits no longer bounce off of the walls, I’m just kidding-she’s doing great. The reason we call her Ellie May is because it is not uncommon to look outside and see her talking to the goats with a chicken on her shoulder! Have a Blessed day, and one more thanks, I’ve already made 3 cleaning recipes from your site today, and they were a blessing!

  16. Melanee says

    Thank you for including the gluten free option! My 13 yo daughter is gluten intolerant and I have recently started using Pamela’s. I’ve been curious how to substitute it in our regular recipes.

  17. Tanya says

    My kids don’t allow me to make pancakes using bisquick, I have to make them from scratch every time. This will save my life! Homemade and on hand! Plus I plan to swap it out for the bisquick in a few recipes I have to see how it works. My gut says it will be perfect in those too!

  18. Beth says

    hi there just wanted to say thanks for the reipe. Every once in a while my husband has to make breakfast for the kids and loves this kind but I was wondering if you knew some ingredient that could be substituted for the dry mild or if its real milk bc I’m allergic to cow’s milk.
    Once again thanks for all your great ideas and post…
    Beth

  19. Karen says

    I’ve been making homemade Bisquick for many, many years using a booklet from the Missouri extension service called, what else, Missouri Mix! Some where along the line I started adding cream of tarter to it and made it even better. I love the pancakes made from it and make them all the time for breakfast with a couple of additions. I like to add a generous sprinkle of cinnamon and a splash of vanilla to the batter, yum, yum! I’ve always mixed the pancake batter in a measuring cup so I can just pour the batter into the skillet, but the shake and pour method would be great for kids or camping.

    I’ve also used the Mapleine for many years and it’s really good. I would love to use the real thing but just can’t afford it so this is a good substitute.

  20. Rosemarie says

    I love squash bit I add a few things you might like.
    To the recipe you have there just add one or two ripe pears seeded, a bout 2 tbsps. brown sugar, and about a tsp. grated fresh ginger more if you like the heat.

    Whenever I bring this as a gift I strain it and they love it and want more.

  21. pam gouin says

    I was wondering what double acting baking powder was, but I just checked my great value baking soda and it is double acting, so no matter. I am trying this with coconut oil in place of shortening as that is what I have on hand, we shall see.
    I have an injured duck whom I make pancakes for, so I hope she likes these.

  22. Maritza Hennen says

    Maple syrup is a syrup usually made from the xylem sap of sugar maple, red maple, or black maple trees, although it can also be made from other maple species. In cold climates, these trees store starch in their trunks and roots before the winter; the starch is then converted to sugar that rises in the sap in the spring. Maple trees can be tapped by boring holes into their trunks and collecting the exuded sap. The sap is processed by heating to evaporate much of the water, leaving the concentrated syrup.:-’:

    Newest short article on our own web blog
    <http://healthmedicinelab.com/index.php/

  23. Felicity says

    To replace the egg you can use ground flaxseed (1tbl. Per egg which is about 7). Note, this will change the consistancy of the pancake. As someone said above you can make your own dehydrated eggs (never tried this but sounds awesome). Softened coconut oil CAN replace the shortening. Just dont use your hands to mix it….. tried this, epic fail (I used the exact same amount as called for, for the shortening. Store in a cool dark place). Mayo, mashed bananas, applesauce are all great replacements also but require another prepping step. Wheat or white wheat flour also can take the place of regular flour. I also used a homemade (gluten and aluminum free) single acting baking powder. Just double the amount of baking powder. Also went ahead and added 7 tsp of sugar to the dry mix (out of sheer laziness). Used the exact same amount of water. If your trying to be or are a health nut these replacements are great.

    I’m sorry to have pretty much changed your recipe, Jillee! But a lot of people where asking about healthier replacements. Hope this doesn’t offend you!

  24. Ryan says

    I tried this on a recent camping trip and it was a huge success. I did make 2 changes to the recipe.
    1) I don’t use shortening, at all. I replaced the shortening with powdered butter.
    2) Instead of the egg, I used powdered whole eggs.

    Both of these substitutions required adding a little bit more water to the mix, but that is a great trade off in my opinion.

    Oh, and one last change, just before mixing the water in, my son and I went and picked a couple of cups of FRESH wild black berries, added them to the mix and it took pancakes to the next level!

    Thanks for this wonderful recipe!

  25. Mr Taster says

    Since the best pancakes are made from buttermilk (they add that extra layer of flavor), why not use Saco dried buttermilk powder instead of ordinary dried milk? It’s usually available in the baking section of ordinary supermarkets.

    Mr Taster

  26. Laura says

    Ok so I usually buy a big bag of just add water mix from Sam’s, but thought it would be better to make my own. I wanted a just add water mix and came across a recipe online for that-which didn’t turn out well at all.I compared several other recipes and I noticed that all the other recipes added an egg and or oil. so I used the same mix (since I made a huge batch) and tried adding the egg. nope. So then I found your recipe and said surely these will turn out great…the original recipe was easily modified to yours since the only difference was the addition of the shorting-which I didn’t want to use, but the idea of throwing our 7 cups of flour was worse, so I added it in. I cooked them up and bleh. disappointment again. It’s not your recipe Im sure, since its the same problem with all attempts, maybe someone can offer advice? The pancakes are really doughy in the middle. I can leave them on until they are burnt! And then its burnt doughy pancakes.They bubble up through the top and everything they even look like normal pancakes on the outside, nice and brown, they aren’t as thick-so maybe they aren’t rising either-and just a thick sticky like dough in the middle. Is there something I can add to this to fix it? I really hate to throw all these ingredients out, but at this point I don’t know what to do with it :/ Thanks for any advice.

  27. says

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  28. Windy Wilson says

    Another thing for convenience in baking is to know that a cup of Crisco Shortening weighs 7 ounces. All those years of laboriously scraping the shortening into a cup measure only to laboriously scrape it out again, until I thought to inquire on the internet!

  29. Ron says

    For camping I always store in Ziploc bags. Just add water, seal, and mix by kneading the bag. Clip off a bottom corner and you have an easy pour spout. Easy to pack with minimum space. There is no glass jar to break and no cleanup.

  30. Derek says

    I use a similar idea of ready mixed dry goods for a number of camping solutions. May I suggest an improvement to this recipe? Replace the need to add eggs before mixing by including dried egg powder of the type used for instant scrambled eggs. A little experimentation – think of all those pancakes you’ll ‘have’ to ‘test’ – should make this a ‘just add water’ food.

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