Sue Coates

By tschnet1

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

Details

Servings 1
Adapted from onegoodthingbyjillee.com

Preparation

Step 1

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!

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.

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

The batter will NOT be completely smooth but that’s perfectly fine.