Homemade Whole Wheat Pancake Mix

25 min
10 min
13 1/2 cups mix

INGREDIENTS:

• PANCAKE MIX
• 8 cups Pillsbury BEST® All Purpose Flour, sifted
• 2 cups Pillsbury BEST® Whole Wheat Flour
• 1 cup nonfat dry milk powder
• 1/3 cup baking powder
• 1/4 cup sugar
• 1 tablespoon salt
• 2 cups Crisco® All-Vegetable Shortening
• OR 2 sticks Crisco® All-Vegetable Shortening Sticks
• PANCAKES
• Crisco® Original No-Stick Cooking Spray
• 1 large egg
• 1 cup water

PREPARATION DIRECTIONS:

1. 1.
   COMBINE flours, milk powder, baking powder, sugar and salt in a large bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Store in covered container up to 6 weeks at room temperature.


2. TIP
   To measure, stir mixture lightly. Spoon into measuring cup. Level.


3.  
   PANCAKE PREPARATION


4. 1.
   SPRAY griddle or skillet with no-stick cooking spray. Heat over medium high heat.


5. 2.
   BEAT together egg and water in a medium mixing bowl. Stir in 2 cups Homemade Crisco Whole Wheat Pancake Mix. Whisk until smooth.


6. 3.
   POUR 1/4-cup batter for each pancake onto hot griddle to form 4-inch pancake. Cook 2 to 3 minutes, turning when edges look cooked and bubbles begin to break on surface. Continue to cook an additional 1 1/2 to 2 minutes or until golden brown.