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 (or coconut oil)
1 3/4 cups non-fat dry milk (use instant)
Directions Stir baking powder, non-fat dry milk, and salt into the flour. Cut fat 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 used my handheld electric mixer because I was lazy but in a grid down, a pastry cutter or fork would work just fine.)
Store your Ready-Quick Mix in a tightly covered container, at room
temperature for up to six weeks. You can also store it in the
refrigerator or freezer but my guess it won’t last long enough to worry
about long term storage. Basic Pancakes 1 cup Ready-Quick 1/2 cup water (or to taste if you like thinner pancakes) 1/2 egg or 1 yolk (or 1 tbl powdered egg plus 1 tbl water) 1/2 tsp. Sugar Add sugar to the Ready-Quik Mix. There is no need to sift. Add the egg (or egg powder) plus the water and stir about 25 times. It will be a bit lumpy which is normal and no big deal. Heat your skillet (cast iron, or course) until drops of water dance. Pour in your batter. Turn when bubbles appear on the surface – be patient, this is important.
