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, she 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:
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.
Once you have your ready-quick mix put together, then you can proceed to make your “shake and pour” pancakes!
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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:
Add 1 cup water and 1 egg, replace lid, and shake vigorously!
The batter will NOT be completely smooth but that’s perfectly fine. They will cook up like a dream!
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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!
Homemade "Shake and Pour" Pancake Mix!
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
Instructions
- 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.
- Store in a tightly covered container, at room temperature for up to six weeks. You can also freeze it.
Shake and Pour pancakes:
- 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.
- Add 1 cup water and 1 egg, replace lid, and shake vigorously!
Nutrition
The introduction of the baking of processed cereals including the creation of flour provided a more reliable source of food. Egyptian sailors carried a flat, brittle loaf of millet bread called dhourra cake, while the Romans had a biscuit called buccellum.;
My very own webpage
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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.
Please log in or create a free account to comment.I have an injured duck whom I make pancakes for, so I hope she likes these.
BEST. PANCAKES. EVER! I made the mix last nite and whipped some up for breakfast. They were so delicious! Thanks for a great recipe! THANKS. SO. MUCH!!!!!!
Please log in or create a free account to comment.I forgot about this post and am making some today or this weekend. These will be a real treat! Thanks!
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.Once again thanks for all your great ideas and post…
Beth
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!
Please log in or create a free account to comment.I use this recipe here: http://heart-hands-home.blogspot.ca/search/label/Pancake%20Mix
It is a dry mix and you just add eggs and oil and water when you are ready to make your mix. I keep a big jar of the stuff in my pantry and the kids can mix up their own batter when they are ready for pancakes. The only thing I use much less water. I just add it until its the right consistency. I also cut back on the oil ( I use canola).
Please log in or create a free account to comment.Has anyone tried substituting the shortening for coconut oil? I have heard you can sub pretty much anything that call for shortening with CO. Any thoughts???
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.Those look fantastic – the pancakes, I mean. ;) I eat gluten free too, and I don’t think they’d be hard to replicate using gluten free flours. I’m loving your blog!
Please log in or create a free account to comment.A new fan,
Christina
Would like to know if you could use self rising flour instead. Since it has baking powder in it.
Please log in or create a free account to comment.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!
Please log in or create a free account to comment.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!!!!!!!
Please log in or create a free account to comment.Great info Comet!
Please log in or create a free account to comment.Jill, Thanks I’m blushing. The Ready Quick Mix is an older one and does need updating. Washington State Extension has one called BETTER BAKING MIX AT http://extension.wsu.edu/health/nutrition/Pages/default.aspx It is just the dry ingredients and oil is added when you make the recipes. There are not as many recipes but they are good. It also includes whole grain options. Your neighbor down the street. Agent of Domestic and Frugal Wizardry (Amy says that really should be on my next business card)
I have been trying this link for two days now, but no luck. I can get to WSU, but the link to the Better Baking Mix doesn’t work. :-( Was it affected by that earthquake in Canada? I’d really like to see it :-)
Try this one. https://pubs.wsu.edu/itemdetail.aspx?productid=14063
I love this idea. Do you have any idea many pancakes you would get from one jar? Thanks so much.
Please log in or create a free account to comment.Kathy…I would say 6-8 BIG pancakes…and maybe double that if you were making smaller ones for little eaters. :-)
Please log in or create a free account to comment.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!!!
Please log in or create a free account to comment.P.S. – I’m excited to check out the store button that Denise mentioned above.
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.
Please log in or create a free account to comment.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!
Please log in or create a free account to comment.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!
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!
Please log in or create a free account to comment.Amen Lolalo! Well said. :-) I actually keep both on hand because the boys are are heathens and don’t appreciate the “finer things”…like REAL maple syrup. lol.
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.
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! ;)
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.
Please log in or create a free account to comment.Thanks for your posts! YOU ROCK!
PS for powdered eggs order on line beprepared.com
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!
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.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.