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Celebration pancake mix

Recipe by:Gwen Schoen


  • 8 cups sifted all-purpose flour
    2 cups whole wheat flour
    1 cup nonfat dry milk powder
    1/3 cup baking powder
    1/4 cup sugar
    1 tbsp. salt
    2 cups vegetable shortening


To make the mix:
Combine dry ingredients in a large bowl. Use a whisk to blend well. Cut in shortening with a pastry blender or forks until mixture resembles coarse crumbs. Measure 2-cup portions into pint jars. Cover tightly and store at room temperature up to 6 weeks for best quality.

Makes about 5 pints

To make the pancakes:
Lightly whip 1 large egg with 1 cup water. Whisk in 2 cups pancake mix. Spray a griddle with non-stick cooking spray and heat to medium-high. Use a 1/4-cup measuring cup to pour batter onto hot griddle, forming 4-inch pancakes. Cook 2 to 3 minutes per side. Cakes are ready to flip when air bubbles break on the surface and do not fill in with batter.

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