Shake and Pour Pancakes

I loved the idea of this recipe. Combine most ingredients for pancakes in a quart jar, add some eggs and water in the morning, shake, and bake. Fresh, hot pancakes in a matter of minutes. Very doable for a school day--even for lazy people like us who like to sleep in until the last minute. I'm sad to say that it hasn't worked out for us perfectly yet. The boys have made them and they have a hard time getting all the powder incorporated and so they usually end up using a bowl anyway, but they say they are yummy and I'll probably still make them. Maybe they'll have to start lifting weights so they can shake harder or something! Ingredients 9 cups all-purpose flour 1/3 cup double-acting baking powder 4 tsp. salt 1 3/4 cups shortening—which does not require refrigeration 1 3/4 cups non-fat dry milk Directions Stir baking powder, non-fat dry milk, and salt into the flour. Cut shortening into flour mixture until all particles of shortening are thoroughly coated and the mixture resembles coarse cornmeal. This can be done with a food processor, blender, electric mixer, pastry cutter, whisk, or fork. (I had the pleasure of using my new Blendtec blender for this process…and it worked like a dream!). Store in a tightly covered container, at room temperature for up to six weeks. You can also freeze it. Once you have your ready-quick mix put together, then you can proceed to make your “shake and pour” pancakes! To assemble your Shake and Pour Pancake Mix: Add 2 cups Ready-Quick Mix and 1 teaspoon of sugar to a 1 quart mason jar, put the lid on the jar, and shake the contents until it’s well-combined. Slap a label of some kind on it with these simple instructions: Add 1 cup water and 1 egg, replace lid, and shake vigorously! Makes about 6-7 jars.