Ingredients :
- 9 cups (2 pounds, 6 1/4 ounces) all purpose flour
- 5 tablespoons baking powder
- 1 tablespoon salt
- 1/4 cup (1 3/4 ounces) granulated sugar
- 1 cup (6 1/2 ounces) vegetable shortening (me: unsalted butter)
Method :
- In a large bowl, blend together the dry ingredients. Then, with a pastry cutter, a fork or your fingertips, cut or rub in the vegetable shortening until it is evenly distributed and the resulting mixture looks like cracker crumbs.
- Place the mix in a large, airtight container (I had a plastic canister that was empty to store mine in, but Ziploc bags work well too) or divide it into pre-measured 2 cup portions. Don"t pack the baking mix into the measuring cup when measuring. It will make approximately 7 batches of 12 pancakes.
- If you decide to include whole grain flours in your baking mix for a healthy spin, you are introducing the perishable oils that come from the germ of the grains that may deteriorate at room temperature. Mixes made with whole grain flours will best be stored in an airtight container in the freezer.
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