<< Back

Apple Pancakes

  • 1 tablespoon shortening
  • 1 tablespoon sugar
  • 2 eggs, beaten
  • 1 cups sifted flour
  • 1 teaspoon baking powder
  • teaspoon salt
  • teaspoon cinnamon
  • 1 cup apples, chopped fine
  • 1 cup milk
  • Mix dry ingredients, cut in shortening with a fork or pastry cutter.

    Cream shortening and sugar, add beaten eggs, and then add the flour mixture, apples and cinnamon (if desired) and milk. You should have a medium batter, not too thick or too thin. Bake on a griddle till golden, flip when bubbles break and edges firm up.

    Note: We tried this with about cup applesauce and cinnamon added. They were good, a touch heavy, maybe needing a little more baking powder.

    Some Homemade Bisquick recipes

    8 cups Flour
    1 1/4 cup Nonfat Dry Milk
    1/4 cup Baking Powder
    1 tablespoon Salt
    2 cups Shortening

    Combine flour, milk, baking powder and salt. Cut in shortening. Store in tightly closed container in cool place.

    Use anywhere Bisquick or other biscuit baking mix is called for

    Recipe URL:

    Homemade Bisquick, another recipe

    US measurements (5 cups)

    4 1/2 cups flour
    2 tablespoons sugar
    1 1/4 cups powdered milk
    1 1/2 teaspoons salt
    8 teaspoons baking powder
    1 cup shortening

    Metric version

    1065 ml flour
    30 ml sugar
    276 ml powdered milk
    7 ml salt
    39 ml baking powder
    237 ml shortening
    1. In a large pan, stir the dry milk, baking powder, sugar and salt into the flour; mix thoroughly.
    2. Cut the shortening into the dry ingredients until the MIX is the consistency of corn meal.
    3. Place the mix in a covered glass or plastic container and keep in a cool, dry place.
    4. In warm weather the MIX should be refrigerated.
    5. Use within a month.
    6. To measure, pile the MIX lightly into a cup and level off with a spatula or the back of a knife.


    8 1/2 cups all purpose flour
    1 tablespoon baking powder
    1 tablespoon salt
    2 teaspoons cream of tartar
    1 teaspoon baking soda
    1 1/2 cups instant non fat milk
    2 1/4 cups vegetable shortening

    In a large bowl, sift together all dry ingredients. Blend well. With a pastry blender, cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture. Put in large airtight container. Label. Store in a cool, dry place. Use within 10 to 12 weeks. Makes about 13 cups of Quick Mix

    Variation: Use 4 1/4 cups all purpose flour and 4 1/4 cups whole wheat flour instead of 8 1/2 cups flour. Increase baking powder to 2 tablespoons

    Here's a really simple fast version of a baking mix.
    Just follow the rule of 5's.

    5 lbs. self-rising flour
    5 cups powdered milk
    5 sticks margarine

    In a large bowl combine flour and milk. Using a pastry blender cut in the margarine, similar to making a pie crust. Store in zipper bags or other sealed container in refrigerator.

    When ready to use, scoop out as much as water and just add water to make biscuits. If using a recipe which calls for milk, use water instead since the mix has powdered milk in it.


    2 cups sifted flour
    3 teaspoons baking powder
    1 teaspoon salt

    1/4 cup cold shortening
    2/3 cup cold milk

    Sift flour, baking powder and salt together and cut in shortening with 2 knives or a pastry blender. Add milk and mix quickly. Knead for a few seconds on lightly floured board. Pat out to 1/2-inch thickness and cut with biscuit cutter. Place in greased pan close together for crust on top and bottom only, far apart if crust is desired on sides also. Bake at once in very hot oven. (450 F) 12 minutes. Makes 12

    BISCUIT CRUST-Roll dough 1/4 inch thick and cut to fit top of meat or chicken pie. Place on pie, pressing edges to dish. Cut opening in center to allow escape of steam.

    DROP Biscuits----Increase milk to 1 cup and drop mixture from spoon into greased muffin pans or onto greased baking sheet. Bake as above.

    << Back