Title: Freezer pancake batter
 Categories: Breakfast
      Yield: 4 Servings
 
      2 c  FLOUR
      4 ts BAKING POWDER
    1/2 c  SUGAR
    1/2 ts SALT
    1/2 c  SHORTENING
      4 x  EGGS
  1 3/4 c  MILK
 
  SIFT DRY INGREDIENTS TOGETHER INTO A LARGE BOWL. ADD SHORTENING
  CUTTING IT IN WITH A PASTRY BLENDER. ADD EGGS AND MILK STIRRING UNTIL
  SMOOTH. POUR INTO CONTAINER FOR THE FREEZER AND COVER TIGHTLY. RECIPE
  WILL KEEP FOR ABOUT A YEAR. USE A ONE QUART MILK CARTON FOR KEEPING
  MIXTURE. NOTE: THAW MIXTURE THE NIGHT BEFORE USING.