Shake and Pour Pancakes

By littlefish

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

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.

Read more: http://www.onegoodthingbyjillee.com/2014/04/make-your-own-shake-and-pour-pancakes.html#ixzz38E7f6hcG

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:

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