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Pancake/Biscuit Mix

Pancake/Biscuit Mix

6 cups sifted all purpose flour (can use whole wheat)
2 Tablespoons plus 1-1/2 teaspoons baking powder
1 cup instant nonfat dry milk powder
2-1/2 teaspoons salt

In a large mixing bowl, thoroughly combine flour, baking soda, dry milk and salt.

Spoon the mixture into a 2-quart container.

Cover tightly and store in refrigerator. It will keep up to 1 month.

To make pancakes: beat 1 egg slightly then add 1 cup of above mix, 3/4 cup water, and 2 tablespoons melted butter or oil–mix until lumpy.

To make drop biscuits: preheat oven to 450. Stir 2 cups of above mix, 1-1/4 cups heavy cream with a fork until moistened. The tough will be slightly sticky. Drop the dough by tablespoons on a lightly greased baking sheet spacing 1″ apart. Bake for 8-10 minutes.


Comments on: "Pancake/Biscuit Mix" (1)

  1. The Holmans In Bolivia said:


    Thanks for this. Biscuit/pancake mixes here in Bolivia are a real rarity and very expensive. I’m looking forward to using this recipe. Keep ’em coming! Thanks as well for your friendship and your encouragement on my blog. You’re a real sweetie.


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