Homemade Pancake Mix Recipes

Total Time: 1 hour

Yield: 5 mason jars

Ingredients:

• 9 cups flour ($2.00)
• 1/3 cup double acting baking powder ($.50)
• 4 tsp salt ($.05)
• 1 3/4 cup shortening ($1.00)
• 1 3/4 cup non-fat dry milk ($.75)

Steps:

1. Stir baking powder, dry milk and salt into the flour.
2. Cut shortening in flour mix until all particles of shortening are coated with flour. Use blender, mixer, cutter or whatever for this process.
3. Store in tightly covered container. I used mason jars.You can store at room temperature for six weeks, longer if you freeze it.
4. Add 2 cups of your mix into each jar with 1 tsp. of sugar. Put on your lid and shake. Label your jar add 1 egg and one cup of water. Replace lid and shake vigorously,then cook your pancakes.
5. Use a 1 quart mason jar so you have enough room in your jar.

Marjorie
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November 19, 20100 found this helpful

www.perfectpancake.net/.../index.htm
Search on this website and see if you can find a contact number or email address.

Marie

November 23, 20100 found this helpful

Master Mix 20 cups all purpose flour, sifted
2 1/2 cups dry milk
3/4 cup double acting baking powder
3 Tbsp. salt 2 Tbsp. cream of tartar
1/2 cup sugar

Measure all ingredients accurately. Stir the flour, dry milk, salt, baking powder, cream of tartar and sugar together until well blended. Cut or rub the shortening with a pastry blender or your hands until it is evenly distributed and the mixture resembles coarse meal. Makes about 29 cups of mix.

Storing the mix: Store this mix in an air tight container such as glass jars, or in plastic or metal containers. Label the container. Be careful not to pack the mix. Tighten the lids and store at room temperature in a dark place. This mix keeps 4 weeks at room temperatures.

Using the mix: Measuring the mix lightly fluff the mix in the container before measuring with a spoon. Then, spoon the mix into a dry measuring cup and level it off with a spatula or the straight edge of a knife.

Fruit Cobbler

Preheat oven to 350° F. Yield 6-8 desserts

Dough:
1 c. Master Mix
1/4 c water
2 tsp. melted butter/margarine
1 Tbsp. sugar

Mix thoroughly with a fork.

Fruit:
1/2 c. sugar
1 Tbsp. cornstarch
1 can (1# 4 oz) fruit (save juice)
1/2 tsp. cinnamon or to taste
1 1/2 tsp. butter/margarine

Drain and save juice. Mix sugar and cornstarch in a saucepan. Gradually stir juice, saved from fruit, into sugar cornstarch mixture. Bring to a boil. Boil 1 minute, stirring constantly. Add the drained fruit (remove pits if necessary). Pour into baking dish or pan. Dot with 1 1/2 tsp. butter, sprinkle with cinnamon. Drop dough by spoonfuls into hot fruit. Bake 25- 30 minutes. Serve warm.
Milk or dessert topping may be served if desired.

Coffee Cake
Yield 1 pan 8x10 or 9x9

3 c. Master Mix
1 egg
1/2 c. sugar
2/3 c. water

Preheat oven to 400° F.. Grease pan. Blend the Master Mix, sugar together. Add egg, water and stir for about 1/2 minute. Sprinkle the topping on and bake for about 25 minutes or until done.

Topping:

1/3 c. Master Mix
1/3 c. brown sugar
1/4 c. butter
1/2 tsp. cinnamon

Mix together until crumbly and sprinkle over the top of the cake batter before baking.

Variations:

Apple topping
1 c. sliced apples
1/3 c. white sugar
1/2 tsp. cinnamon

Peel and slice apples and roll them in sugar and cinnamon. Spread over coffee cake and bake.

Apple Coffee Cake
Add one cup pared apples to coffee cake batter. Top with brown sugar topping.

Pancakes (same ingredients for waffles, also.)
3 c. Master Mix
1 egg
1 1/2 c. water.

Stir ingredients until blended but small lumps remain. Pour small amount of batter onto a hot, greased griddle. Turn pancakes when about a dozen bubbles show on the top side and under side is golden brown. Grill until second side is golden brown and center is done.

cybergrannie
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November 24, 20100 found this helpful

Hi and thanks for the recipes.