Homemade "Shake and Pour" Pancake Mix!

This is basically a homemade version of Bisquick….and more! There is even a 21-page booklet that you can download for free with all kinds of recipes (including pancakes!) you can make with this stuff!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 10

When making Original Mix allow additional 15

Total Time 20

Servings servings

Calories 336kcal

Author Jill Nystul

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