I found this recipe published by Leslie Probert on www.ce.byu.edu and I am so excited to have it. In our family we kind of live on Bisquick. My kids love pancakes more than almost anything in this world so I am pumped to have a "food storage version" of the mixture. It is multi-purposed and can be very helpful.
Super Quick Mix
9 c. fine whole wheat flour 2 ½ T. salt
9 c. white flour 1 ½ T. sugar
3 c. instant dry milk 4 t. cream of tartar
2 ½ c. powdered shortening 2 t. baking soda
9 T. baking powder
Sift shortening, cream of tarter and baking soda into rest of ingredients; stir well. Keep in covered container; use in 10-12 weeks. Makes 24 cups.
Super Quick Pancakes:
3½ c. Super Quick Mix 2 T. dried whole egg, sifted
1½ T. sugar 2¾ c. water
Whisk together dry ingredients. Whisk in water just until combined (leave small lumps). Let stand 5 minutes. Cook on hot, oiled griddle. Makes 12, 6-inch pancakes.
3 ½ c. Super Quick Mix 1 T. dried whole egg, sifted
½ c. sugar 1½ c. water
Whisk together dry ingredients. Add water; stir just until moistened. Spoon batter into greased cupcake-size muffin pans. Bake at 400º F for 15 minutes.
Fruit Muffins: Reduce Super Quick Mix to 2¾ c. and water to 1 cup. Add 1 cup fruit.
Oatmeal Muffins: Reduce Super Quick Mix to 2¾ c. Add 1 c. quick oatmeal and increase water to 1 ⅔ c.