After trying several different pancake recipes I have landed on this one that I tweaked until I found it to be to the best so far. It can be stored in a jar, and used as a 'shake and pour' method, but I find it just as easy to measure into the bowl, then stir until barely mixed, and moistened. They both will work, depending on your own preferences. The recipe makes about 5 medium sized thick-ish pancakes per recipe.
What you will need:
*9 Cups all purpose flour
* 1/3 cup baking powder
*4 tsp. salt
*1 3/4 cup shortening
*1 3/4 cup dry milk
1. Stir together flour, baking powder, dry milk, and salt.
2. Cut shortening into the flour mixture until the mix resembles corn meal.
Mix 2 cups of the flour mix with 1 tsp of sugar, 1 cup water, and 1 egg. Shake/mix until the flour mix is moistened, and no big lumps are visible. Small lumps are okay. Too much mixing causes tough, rubbery pancakes.
Store the flour mix at room temperature for 6 wks, or in the freezer for a longer keep. To make the recipe healthier replace as much of the white flour with wheat as you'd like. I typically find that 1/3 of the white flour in most recipes can be substituted without altering too much of the flavor.