Prep Time 25m
Cook Time 10m
Ready Time 35m
Yield 13 1/2 cups mix

  • 8 cups Pillsbury BEST™ All Purpose Flour, sifted
  • 2 cups Pillsbury BEST™ Whole Wheat Flour
  • 1 cup nonfat dry milk powder
  • 1/3 cup baking powder
  • 1/4 cup sugar
  • 1 tablespoon salt
  • 2 cups Crisco® All-Vegetable Shortening
  • OR 2 sticks Crisco® Baking Sticks All-Vegetable Shortening
  • Crisco® Original No-Stick Cooking Spray
  • 1 large egg
  • 1 cup water
Preparation Directions
  • Step 1Combine flours, milk powder, baking powder, sugar and salt in a large bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Store in covered container up to 6 weeks at room temperature.
  • TipTo measure, stir mixture lightly. Spoon into measuring cup. Level.
  • Step 1Spray griddle or skillet with no-stick cooking spray. Heat over medium high heat.
  • Step 2Beat together egg and water in a medium mixing bowl. Stir in 2 cups Homemade Crisco Whole Wheat Pancake Mix. Whisk until smooth.
  • Step 3Pour 1/4-cup batter for each pancake onto hot griddle to form 4-inch pancake. Cook 2 to 3 minutes, turning when edges look cooked and bubbles begin to break on surface. Continue to cook an additional 1 1/2 to 2 minutes or until golden brown.
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