A Quick Mix for Homemade Baking

What better way to warm the stomachs of your loved ones on these wet Fall days, than with a hot breakfast...from scratch.  Sounds impossible?  Looks too good to be true?

Oh, come on, you know me--would I lead you on and have you spend all morning slaving over a stove!  This morning's pancakes comes from a mix; NO, not the kind you buy in the store, but a Quick Mix thanks to the bakers at King Arthur Flour.

Two years ago, when I left for Kentucky to help Kelly while she went through 12 weeks of chemo, I wanted to make sure my husband could still have his "Sunday breakfast" he'd come to rely on.  This recipe was actually featured in one of their catalogues and it was the answer to my prayers. LOL!  Not only did this recipe make this morning's breakfast, but I have 5 more recipes I can make.

Quick Mix
9 cups King Arthur all-purpose flour*
1/3 cup double acting baking powder
5 tsp. salt--I used an extra-fine sea salt
1 1/2 cups Baker's Special Dry Milk, nonfat dry milk or dried butter milk powder (I used 3/4 cup each of the dry milk and buttermilk powder)
1/3 cup granulated sugar
1 1/2 cups vegetable shortening (I used butter-flavored Crisco in sticks)


*Substitute 100% white whole wheat flour for up to half of the unbleached all-purpose flour.


Use a large bowl...I use my trusty wooden bowl my mother gave me, and measure all the dry ingredients into it, whisk them together to blend.

Using a pastry knife, your fingers, a food processor, or mixer, mix in the shortening until the mixture looks like coarse crumbs.  I like to use the food processor, even if it means I do it in batches, but a pastry knife works well too.

Store in freezer-use plastic bags or if you happen to have a "Seal-a-Meal" that works perfect!  The mix makes about 12 cups and besides this morning's pancakes, I was able to measure out 3 bags of pancake mix and 2 of muffin mix.  These will go into the freezer for those mornings when I need something quick or when I'm traveling and the hubby can make up his own breakfast!

 Label and Date each bag you fill with the mix.

Quick Blueberry Pancakes
In a large bowl, measure out: 
2 cups of Quick Mix
1 large egg
1 - 1/3 cups water
1 tsp. vanilla extract
(I also added 2 T malted powder, so I used 1 1/2 cups of water)
Fresh or Frozen blueberries
I used a dough whisk to mix all the ingredients together, but a large spoon or spatula will also work. Heat a griddle on medium and after about 3 minutes, test if it's hot enough by dipping your fingers into water and splashing the surface.  If the water "sizzles," it's hot enough.
I have a batter dispenser (teehee, of course, I do) and I used it to measure out the pancake mix.  Alternatively, you could put it into a glass measure and pour the batter onto the hot griddle.

Sprinkle the tops with blueberries or you could use raspberries, blackberries, or strawberries--whatever is in season.  I warmed maple syrup but these pancakes could also have just fresh fruit over them or a warm compote of apples or pears.


Today, I added malted powder to flavor the pancakes, but you could also add in 1/4 cup of cornmeal or old-fashioned oats (pulsed in a food processor or blender to break down to a meal).

Here are some other recipes you can make with this Quick Mix:
Quick Mix Muffins
Quick Mix Scones 
Quick Mix No-Knead Cinnamon Rolls
Quick Mix Biscuits
Quick Mix Waffles


I have to say, if my DH can make these, any 12-year old or older can--LOL!  He would telephone me after his Sunday breakfast and tell me what a "chef" he had become : )  

Coincidentally,  the movie, "How Does She Do It" came out on Friday, exemplifying how a woman, juggling work, home and family does it, so what better than to have a recipe to help you DO IT.
As I sit at my computer, devouring these wonderful warm pancakes, I hope I have given you inspiration to bake homemade...with the help of this very valuable King Arthur Flour recipe.  Enjoy!