MASTER MIX can be stored for months and can be used to create fluffy light pancakes, waffles, biscuits.
9 Cups Flour
1 Cup Sugar
1 Cup Dry Instant Powder Milk or Dry Instant Butter Milk
1/3 Cup Baking Powder
1 Tablespoon Salt
1 Teaspoon Cream of Tartar
Sift the above combined ingredients three times until well blended.
Cut into the Master Mix 2 Cups of Shortening using a pastry cutter = until the mix is well blended.
Store Master Mix in an air tight container or plastic bags.
Pancakes/Waffles: 1 egg beaten in two cups of cold water (or an amount of water to make a big batch of batter - use two eggs)
1 teaspoon of vanilla, two tablespoons of sugar, a little bit of lemon juice if you like. Add Master Mix, a cup at a time, stiring as you go, until the batter is thin and not too lumpy. It will rise within a few minutes. The lighter the batter the lighter the cake/waffle.
Heat the griddle/waffle Iron to very hot before dropping a "test" cake onto it. Turn cakes once they have bubbles on the top.
Biscuits: Same mixture as Pancakes/Waffles but use more Master Mix to make the batter very thick.
Heat oven to 375 degrees. Using a large spoon, drop the dough onto a greased cookie sheet. Bake for 10-15 minutes until lightly brown.
Enjoy!
+ Recipe submitted by M. Duncan
