This is a versatile mix, and works well in recipes calling for pankcake or biscuit mixes. The baking mix stores well on the counter or cupboard for 3 months, or in the refrigerator for 6 months. If you want to substitute part whole wheat flour, it is recommended you store the mix in the refrigerator, since the oils in whole wheat flour can make it turn rancid faster than all-purpose flour.
12 cups all-purpose flour
4 cups dry powdered milk
3/4 cup Clabber Girl Baking Powder
3/4 cup sugar
2 tbsp salt
Combine flour, powdered milk, Clabber Girl Baking Powder, sugar and salt. Sift several times. Be sure it is mixed well. To make pancakes, combine 2 C. baking mix with 1 Tbsp. granulated sugar, 1 well beaten egg, 1 1/2 C. milk or buttermilk and 1 tsp. vanilla extract. Pour batter by 1/4 cupfuls onto greased griddle or frying pan. Cook until edges are dry; turn; cook until golden brown. For thicker pancakes use a little less milk, for thinner pancakes use a little more milk. Yield: approximately 14 4-inch pancakes
12 cups all-purpose flour
4 cups dry powdered milk
3/4 cup Clabber Girl Baking Powder
3/4 cup sugar
2 tbsp salt
Combine flour, powdered milk, Clabber Girl Baking Powder, sugar and salt. Sift several times. Be sure it is mixed well. To make pancakes, combine 2 C. baking mix with 1 Tbsp. granulated sugar, 1 well beaten egg, 1 1/2 C. milk or buttermilk and 1 tsp. vanilla extract. Pour batter by 1/4 cupfuls onto greased griddle or frying pan. Cook until edges are dry; turn; cook until golden brown. For thicker pancakes use a little less milk, for thinner pancakes use a little more milk. Yield: approximately 14 4-inch pancakes