Prep Time 25 min
Cook Time 10 Min
Servings 13 1/2
Difficulty Easy

Ingredients

  • PANCAKE MIX
  • 8 cups 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 Crisco® All-Vegetable Shortening
  • 2 sticks Crisco® Baking Sticks All-Vegetable Shortening
  • PANCAKES
  • Crisco® Original No-Stick Cooking Spray
  • 1 large egg
  • 1 cup water

Directions

  • Step 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.

  • Step 2

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

  • Step 4

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

  • Step 5

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

  • Step 6

    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.

Serving size
(1 pancake)

  • Calories 110
  • Calories from Fat45g
  • Total Fat 5g
  • Saturated Fat 1g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 15mg
  • Sodium 190mg
  • Potassium 0mg
  • Total Carbohydrates 13g
  • Dietary Fiber 1g
  • Sugars 1g
  • Protein 3g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet