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Rudy’s Recipe: Shake and Pour Pancakes

Happy National Pancake Day!!

Shake and Pour Pancakes

You Need:

  •  9 cups all-purpose flour
  • 1/3 cup double-acting baking powder
  • 4 tsp. salt
  • 1 3/4 cups shortening—which does not require refrigeration
  • 1 3/4 cups non-fat dry milk

Make ‘Em:

Stir baking powder, non-fat dry milk, and salt into the flour. Cut shortening into flour mixture until all particles of shortening are thoroughly coated and the mixture resembles coarse cornmeal. This can be done with a food processor, blender, electric mixer, pastry cutter, whisk, or fork. Store in a tightly covered container, at room temperature for up to six weeks. You can also freeze it.

When you’re heading to the campsite … add 2 cups of your mix and 1 teaspoon of sugar to a 1 quart mason jar, put the lid on the jar, and shake the contents until it’s well-combined. Put on a label like this:

Shake-and-Pour-Pancakes

On pancake morning (or dinner … I’m not judging) add the ingredients and shake the heck outta them. Then pour in your cast iron skillet, on a griddle or whatever you’re using to cook ’em.

Recipe courtesy of OneGoodThingbyJillee.com.

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