Yield: 12 Servings
Measure | Ingredient |
---|---|
¼ cup | Sugar |
8 cups | All-purpose flour |
1 tablespoon | Salt |
2 cups | Whole Wheat flour |
2 cups | Veg. shortening |
1 cup | Non-fat dry milk |
⅓ cup | Baking Powder |
\N \N | PANCAKES----- |
1 \N | Egg AND |
1 cup | Water. Stir in |
2 cups | Mix. |
\N \N | IRON SKILLET BISQUITS----- |
1½ cup | Mix -- in bowl |
⅓ cup | Water |
Cut shortening into dry ingredients till mixture resemblescoarse meal.
Store in covered container. This keeps 6 weeks at room temperature.
Pancakes Beat 1 egg and add 1 cup water. Stir in 2 cups mix. Beat well till smooth and bake on hot griddle using ¼ cup for each pancake. (makes 8-4 inch pancakes) Iron skillet bisquits Place 1½ cups mix in bowl and make well in center, Adding ⅓ cup water all at once. Stir quickly till dough follows fork around bowl. Dust hands with flour and divide and shape dough into 6 individual balls. Pat to 3 inches. Heat Iron Skillet slowly till hot and add 1 Tablespoon butter. Add bisquits and cook 10 min each side uncovered. This is my favorite pancake mix. Next time I Make pancakes think I will try the beer as suggested by someone.
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