Pancakes in a Jar

The following recipe may be used as a gift but also as your go-to biscuit mix. If you are using your food processor to combine the ingredients and would like to double or triple the recipe, I recommend processing it in batches to avoid a big poof of flour. When presenting as a gift, a small container of maple syrup makes a fitting accompaniment.

Yields 3-1/2 cups.

Food Processor Method: Add the flour, followed by the baking powder and salt to the work bowl. (Make sure the blade is already in it.) Measure whichever fat you are using. If using butter, dice it into 1/2-inch pieces. Add it to the work bowl. When using coconut oil or shortening, evenly disperse small pieces over the surface of the flour mixture. Pulse a few times, and then process for about 10 seconds or until the mixture is thoroughly combined. Transfer the mixture to a jar or airtight container and store in a dark, cool place for up to three months. When using butter, store the mix in the refrigerator.

Combining By Hand: Sift the flour, baking powder and salt three times into a large bowl. Cut in the cold butter, coconut oil or shortening with a pastry blender (two knives may be used instead, although I think it’s easiest to use your clean fingers) until mixture resembles fine crumbs. Transfer the mixture to a jar or airtight container and store in a dark, cool place for up to three months. When using butter, store the mix in the refrigerator. Use whenever your recipe calls for biscuit mix.

For gift giving: Add 2 cups of the mix to a one-quart mason jar.*** Add a label or gift card including the basic instructions: “Add 1 cup milk and 2 eggs and stir until the ingredients are just incorporated.” For more detailed instructions, you could include a second line: “Heat a greased skillet over medium-high heat, and pour slightly less than 1/4 cupfuls for approximately 12 pancakes.” (For smaller batches, add one cup of the mix to a sixteen-ounce jar with instructions that note to add 1/2 cup of milk and 1 egg.)