DIY Shake and Pour Pancake Mix

I'm not big on packet mixes.

I don't have anything against them, convenience serves a great purpose in our society and I think if you are too busy to cook from scratch there's nothing wrong with enlisting some help from the premix selection wagon every now and again.

When you break it down though, a lot of these mixes only cost a few extra minutes to make and save a few extra dollars too.

I am a fan of the shake'n'bake concept, particularly pancakes but I don't want to spend $5 on *approx. 15 pancakes when I can get approximately 20 pancakes for $2 by making them myself. 

There is also the waste factor to consider, a whole plastic bottle for one meal? I can't justify that kind of waste.

Then there are the strange ingredients, if you've ever made pancakes, you'll know that the ingredients are pretty basic. Antioxidant? Seriously? Even Maltodextrin (the sugar that doesn't count as a sugar in nutritional information and also hides under the title of "starch") and fractionated palm oil??WTF?? I don't think I want to know what that is.

If you have a clean and dry 2ltr bottle and a funnel or piece of paper, it's easy to make your own premix pancakes, save about $3 and have the comfort of knowing exactly what's in your pancakes.

Prep it in advance so all you need to do is add, shake'n'pour.

Of course, you can just make it in a bowl too.

DIY Shake'n'Pour Pancakes.

2 cups Self Raising Flour

1/2 teaspoon bicarb

1/3 cup caster sugar

+

2 eggs

1 3/4 cups milk

You will need a clean, dry 2 litre bottle with secure lid.

• Funnel flour, bicarb and sugar into the bottle. Shake well. Label the bottle with further instructions and store in the pantry until ready to use.

• Add eggs and milk into the bottle and shake vigorously, turning bottle upside down a few times to dislodge any mixture stuck to the bottom.

You are ready to cook!

Made up batter can store in the fridge for up to three days.