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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 6 |
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I adjusted some other baking mixes to come up with one that suited my tastes. Ingredients:
4 cups all-purpose flour |
1/2 cup buttermilk baking blend dry buttermilk |
1/2 cup nonfat dry milk powder |
2 tablespoons baking powder |
1 1/2 teaspoons salt |
1 cup shortening |
1 egg |
water |
Directions:
1. In a large bowl, mix together flour, buttermilk powder, milk powder, baking powder, and salt.
2. Cut in shortening until mixture resembles coarse crumbs (I use my potato masher to do this).
3. Store in airtight container at room temperature.
4. **To use** Combine 2 cups mix with one egg and enough water to make the batter the consistency you like.
5. (I like thin pancakes, so I use about 1 1/2 cups of water to make a fairly runny batter).
6. Cook on a griddle heated to 325 degrees Farenheit until golden brown on each side.
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