I developed this convenient pancake mix to keep on hand for mornings when I'm pressed for time. Served with locally made maple syrup, these sweet and fluffy pancakes are a big hit.
- PANCAKE MIX:
- 10 cups all-purpose flour
- 1/2 cup baking powder
- 1 tablespoon salt
- 2 cups shortening
- 1-1/2 cups Pancake Mix
- 1 tablespoon sugar
- 1 cup milk
- 1 egg, lightly beaten
- In a large bowl, combine flour, baking powder and salt; mix well. Cut in shortening until mixture resembles coarse crumbs. Store in an airtight canister at room temperature. Yield: 8 batches.
- To prepare pancakes: Combine mix and sugar in a bowl. Combine milk and egg; add to dry ingredients and mix well. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Yield: 8 pancakes per batch.
Originally published as Homemade Pancake Mix in Cookin' Up Country Breakfasts Cookbook 1994, p47
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Reviewed Jan. 27, 2012
"This is a very good recipe. I will definately use it again. It is as good if not better than store bought mixes. I was out of milk so I used buttermilk and it is good that way too."