INGREDIENTS: 9 cups all-purpose flour, 1/3 cup double-acting baking powder, 4 tsp salt, 3/4 cups shortening (no refrigeration needed), 3/4 cups non-fat dry milk. DIRECTIONS: Stir baking powder, non-fat dry milk & salt into the flour. Cut shortening into flour mixture until all particles of shortening are thoroughly coated and mixture resembles coarse cornmeal. Use a food processor, blender, pastry cutter or whisk. Store in a tightly covered container for 6 weeks. #masonjar #pancake #recipe
Pancake - Before I leave I whip up a recipe of my homemade buttermilk pancakes and put it in a gallon-size Ziploc bag to freeze overnight. I like to freeze it flat so I can pack it easily in my cooler. By the time you need it, the batter is thawed and ready to use. Bunch the batter in the corner, cut the pointed end and you have a dispenser for perfectly formed pancakes, too! Throw some syrup on those pancakes and the meal is done for you!