Homemade ‘Shake-and-Pour’ Pancake Mix

Convenience Mixes

I love to make pancakes. I love to eat pancakes. I love to try different varieties of pancakes. In my recent efforts to eliminate processed foods, I was talking with my roommate about searching for a homemade version of Bisquick. He brought up his love of the ‘Shake-and-Pour’ pancake mix that they came out with years ago and raved about the brilliance of the idea. I figured there had to be a recipe somewhere for a homemade version and, lo and behold, I found one!

Jillie from One Good Thing by Jillie modified a recipe for traditional Bisquick-style baking mix from the Utah State University Extension Office to recreate this convenient mix. The mix is stored in quart-sized jars which allow enough room for the wet ingredients plus extra for shaking. It can be stored in an air-tight container for up to 6 months.

9 C (38.25 oz) all-purpose flour
1/3 C (2.67 oz) double-acting baking powder
4 tsp (0.8 oz) salt
1 3/4 C (4.2 oz) non-fat dry milk
1 3/4 C (11.38 oz) shortening—which does not require refrigeration

Combine the first four ingredients in a large bowl. Cut in the shortening until the mixture resembles coarse cornmeal. This can be done with a food processor, blender, electric mixer, pastry cutter, or two knives.

Place two cups of the mixture and 1 teaspoon of sugar in each of 6 quart-sized canning jars. Close the jars and shake well to combine. Include the following instructions: “Add 1 egg and 1 C water. Close the lid and shake vigorously.”

The Bisquick version only requires adding water, but to create something similar in a homemade version would require the addition of powdered eggs. However, I, like Jillie, have no experience with the stuff, so I don’t know how exactly they would work in a recipe like this. If you would like to try adding powdered eggs to the recipe, you can use the following instructions to make your own.

1. Scramble your eggs in a bowl. Pour them in a saute pan coated with cooking spray and cook until done.
2. Drain the excess grease for a few minutes on a paper towel.
3. Break the eggs into tiny pieces.
4. Spread the eggs out onto a baking sheet.
5. Dry at 135 degrees F for at least 10 hours.
6. Run the eggs through a blender until they form a fine powder.
7. Store your powdered eggs either in a heavy plastic bag, or a jar with a tight lid.

In the above recipe, add 2 Tbsp of powdered eggs to each jar. Change the directions to read:
Add 1 1/4 C water. Close the lid and shake vigorously.

Bonus Recipes!

Cornbread Mix

1 C yellow cornmeal
1 C unbleached all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
4 tsp sugar
1/2 tsp salt

Combine the cornmeal, flour, baking powder, baking soda, sugar, and salt. Whisk together until thoroughly combined. Pour the ingredients into a 1-pint canning jar and cover tightly with a lid. Store the mix for up to 6 months.

Include the following instructions:

2 large eggs
2/3 cup buttermilk
2/3 cup milk
2 tbsp unsalted butter, melted

  1. Heat oven to 425°F. Grease a 9×9-inch baking pan with butter.
  2. Empty the contents of a jar into a large bowl and push the dry ingredients up the sides of the bowl to make a well.
  3. Crack the eggs into the well and stir lightly with a wooden spoon, then add the buttermilk and milk. Stir the wet and dry ingredients quickly until almost combined. Add the melted butter and stir until the ingredients are just combined.
  4. Pour the batter into the greased pan. Bake until the top of the cornbread is golden brown and lightly cracked and the edges have pulled away from the sides of the pan, about 25 minutes.
  5. Transfer the pan to a wire rack and cool slightly, 5 to 10 minutes. Cut the cornbread into squares and serve warm. Pan can be wrapped in foil and stored a room temperature for up to 1 day. Reheat cornbread in a 350°F oven for 10 to 15 minutes.

Adapted from Baking Illustrated by editors of Cooks Illustrated (2004, America’s Test Kitchen)

Instant Oatmeal (Brown Sugar and Cinnamon)

6 cups Quick-Cooking Oats
2 tsp Salt
1 C Brown Sugar
4 tsp Cinnamon
8 Sandwich Bags

Blend 2 C of oats into a powder in a blender or food processor; if using a blender, process the oats in 1/2 C increments. Into each bag, add 1/2 C oats, 4 Tbsp oat powder, 1/4 tsp salt, 2 Tbsp brown sugar, and 1/2 tsp cinnamon. Shake the bag to combine the ingredients. Label each bag with the following instructions:

Combine with 1 – 1 1/4 C of water or milk and microwave for 2 minutes.

Adapted from MYO: Instant Oatmeal – Various Flavors on Budget101.com.


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