This mix is a cinch. I did it in batches in the food processor then put everything in the food processor for one final mix. I store this in the refrigertor to help it last longer. If you want, you can substitute half of the all-purpose flour for whole wheat or white whole wheat. The mix will need to be stored in the refrigerator or freezer though. This mix can be stored about 1 month at room temperature, 3 months in the refrigerator or 6 months in the freezer.
Quick Mix Pancake Mix
King Arthur Flour Bakers Companion
9 cups (2 pounds, 6 1/4 ounces) King Arthur Unbleached All-Purpose Flour
5 tablespoons (2 3/8 ounces) baking powder
5 teaspoons salt
3/4 cup dried buttermilk powder
3/4 cup dry milk
1/3 cup (2 1/2 ounces) granulated sugar
1 1/2 (9 3/4 ounces) vegetable shortening
Measure all dry ingredients into a large bowl, whisking them together to blend. An easy way to do this is put a third of the flour mixture in the food processor with a third of the shortening. Pulse to blend. It should look like fine crumbs. Store mixture in an airtight container. Shake mix well to fluff up before using it. It will compact as it sits.
Quick Mix Pancakes
One dozen 3-inch pancakes
1 - 11/4 cups ( 8 to 10 ounces) water or milk, depending on how thick you like your pancakes
1 egg
1 teaspoon vanilla
2 cups (9 ounces) Quick Mix
In a small bowl or measuring cup, whisk together the water or milk, egg, and vanilla. Mix the liquid into the Quick Mix and stir gently until just a few small lumps remain. The lumps will disappear as the pancakes cook. Heat a griddle over medium high. Using a 1/4 cup measure, scoop batter onto griddle. Turn pancakes when the bubbles on the surface remain open. Continue to cook until pancakes are done, depending on thickness, 30 to 60 seconds
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