Pancake mix

Measure out the all purpose flour, sugar, salt, and baking powder into a large mixing bowl.

Whisk all dry ingredients together until evenly combined, breaking up any lumps of baking powder or salt.

Cut the vegetable shortening into small cubes and add to the dry mixture.

Using a pastry cutter, two knives, or your fingertips, work the shortening into the flour mixture until it resembles coarse breadcrumbs with pea-sized pieces of fat throughout.

Store the pancake mix in an airtight container at room temperature for up to 3 months.

To use, combine 1 cup of pancake mix with 3/4 cup milk and 1 egg in a bowl, stirring until just combined but still slightly lumpy.

Heat a griddle or nonstick skillet over medium heat and lightly butter or oil the surface.

Pour 1/4 cup batter onto the hot griddle and cook for 2-3 minutes until the edges look set and bubbles form on the surface.

Flip the pancake and cook for another 1-2 minutes until the bottom is golden brown.