Pancakes: Shake & Pour

By kelseyll

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
• 1/4 cup sugar

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.

Add 2 cups Ready-Quick Mix and 1 teaspoon of sugar(unless you put in the 1/4 c. sugar above) to a 1 quart mason jar, put the lid on the jar, and shake the contents until it’s well-combined. Add 1 egg & 1 cup milk. Shake vigorously and pour.