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How to Make 5 Healthy Make Ahead Mixes
In today’s video, I show you how to prepare the following healthy make ahead mixes for your pantry:
- Pancake Mix
- Cornbread Mix
- Brownie Mix
- Biscuit Mix
- All Purpose Baking Mix (Bisquick Copycat)
Overview of the Four Corners Pantry
I’m excited to share these 5 Healthy Make Ahead Mixes with you, and since these mixes are shelf-stable pantry staples, let’s have a little pantry chat first.
As I’ve shared previously, I often refer to the “Pantry” as the “Four Corners Pantry” that consists of your:
- Main Working Pantry (You will access this part of your pantry system on most days. It’s usually a cupboard or closet in your kitchen where you store non-perishable foods.)
- Refrigerator
- Freezer
- Extended Pantry (This part of your pantry system often has the nickname “Prepper Pantry.” You will store your backup food or food storage that is non-perishable in your Extended or Prepper Pantry.)
Generally, when supplies in your Main Working Pantry run low, you will refill your Main Working Pantry with the foods from your Extended Pantry. Then, on your next trip to the grocery store, you will replenish those items you transferred from your Extended Pantry. Remember to check your food’s expiration date and to operate on a “First In – First Out” system, so that none of the food in your Extended Pantry becomes stale.
Download a Free 36-Page Pantry List
To learn more about the Four Corners Pantry, be sure to download your free pantry list and watch the accompanying video for tips on how to best use the list. This eBook lists specific foods that you can store in your pantry system.
Setup a Survival Pantry for Emergencies
You may also have a place in your Extended or Prepper Pantry that is dedicated to what is commonly referred to as a “Survival Pantry.” In essence, this could be considered a “fifth corner” of your pantry system, but you will usually locate your survival food in the same place where you store your Extended Pantry supplies.
The commonly used foods in your Extended Pantry serve as backups for your Main Working Pantry under normal circumstances. Additionally, the items in your Extended Pantry can also come in handy as backup food supplies in the event of an emergency, such as bad weather, illness, job loss, or any situation that may prevent you from going grocery shopping.
But what about a dire emergency? That’s when we need to rely on our Survival Pantry, which is the part of our Extended or Prepper Pantry that contains foods with a very long shelf life or nearly an indefinite shelf life. I call these items, “Forever Foods.”
You can learn more about Survival Pantry Forever Foods, as well as other non-perishable foods for stocking your Extended Pantry, with the following videos:
But Where to Store the Make Ahead Mixes?
So, where do these 5 Healthy Make Ahead Mixes fit in our pantry? Since they have a shelf life anywhere from six months to one year, these mixes are perfect for your Main Working Pantry, as well as your Extended Pantry.
I like to keep small jars (about 2 cup-sized jars) of each mix in my Main Working Pantry. As I use that up, I’ll refill the small jars from the larger jars that I keep in my Extended Pantry. I find that this is the best way to keep my mixes fresh because I reseal the large jars with my handheld Foodsaver device.
Plus, I keep a food-safe silica gel pack in my large jars to absorb any moisture.
Products to Extend Your Shelf-Life
In summary, the following products will keep your Make Ahead Mixes fresh and easily extend their shelf life for up to one year and possibly longer.
- Handheld Food Saver (newer version)
- Handheld Food Saver (previous version that works with the Food Saver Jar Adapter Kit)
- Silica Gel Packs
Healthier Make Ahead Mixes
Many make ahead mixes often use all purpose flour as their base. In contrast, I call the mixes in my recipe video healthy make ahead mixes because I incorporate whole grain flours and whole sweeteners into each mix.
I use whole wheat flour in each mix since that is the easiest type for most people to find. However, you can use any whole grain flour that you like, including ancient grains such as Einkorn or Spelt. These mixes are perfectly suited to being made with any variety of sprouted flour as well.
Be sure to check out the printable recipe that corresponds with this video and blog post, where I share how to create and use each mix. You can print out the recipe blocks for each mix and attach them to each of your make ahead mix jars so you’ll always know how to use your mix in the future.
For more information about ancient grains or sprouted flour, watch the following videos:
More Shelf-Stable Pantry Staples
Now that you have 5 Healthy Make Ahead Mixes for your pantry, be sure to try your hand at making these other great shelf-stable pantry staples so that you’ll always have them handy in your Main Working Pantry or your Extended Pantry. You’ll never have to buy them premade again!
- How to Make Homemade Extracts – Flavored Extracts – Baking Basics
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I look forward to having you join me in my Texas Hill Country Kitchen!
5 Healthy Make Ahead Mixes
Equipment
- Funnel
- Measuring Cup
- Measuring spoons
- Five 64-ounce jars with lids
- Five food-grade silica gel packs, optional
Ingredients
Pancake Mix
- 3 1/2 cups Whole grain flour I used whole wheat, but other options would be white whole wheat, spelt, einkorn, or other whole grain flour.
- 1 cup All-purpose flour ("Plain" flour)
- 2 1/2 tbsp. Baking powder
- 1/2 tbsp. Salt
- 1/4 cup Whole sugar such as Sucanat Other options are coconut sugar, date sugar, maple sugar, etc. White sugar can be substituted.
Cornbread Mix
- 4 cups Cornmeal
- 3 cups Whole grain flour I used whole wheat, but other options would be white whole wheat, spelt, einkorn, or other whole grain flour.
- 1 cup All-purpose flour ("Plain" Flour)
- 1/4 cup Baking powder
- 2 tsp. Salt
Brownie Mix
- 2 cups Whole grain flour I used whole wheat, but other options would be white whole wheat, spelt, einkorn, or other whole grain flour.
- 1 cup All-purpose flour
- 2 tsp. Baking powder
- 1 tsp. Salt
- 4 cups Whole sugar such as Sucanat Other options are coconut sugar, date sugar, maple sugar, etc. White sugar can be substituted.
- 8 ounces Unsweetened cocoa powder This is approximately 2 cups.
Biscuit Mix
- 4 cups Whole grain flour I used whole wheat, but other options would be white whole wheat, spelt, einkorn, or other whole grain flour. Whole wheat pastry flour works especially well in this recipe.
- 2 cups All-purpose flour
- 1/4 cup Baking powder
- 1/3 cup Whole sugar such as Sucanat Other options are coconut sugar, date sugar, maple sugar, etc. White sugar can be substituted.
- 1 tsp. Salt
All-Purpose Baking Mix (Healthy Bisquick Copycat)
- 5 cups Whole grain flour I used whole wheat, but other options would be white whole wheat, spelt, einkorn, or other whole grain flour. Whole wheat pastry flour works especially well in this recipe.
- 1 cup All-purpose flour
- 3 tbsp. Baking powder
- 1 cup Powdered milk You can use non-fat powdered milk or full-fat powdered milk. Note that full-fat powdered milk will shorten the shelf life by about 3 months.
- 1/4 cup Whole sugar such as Sucanat Other options are coconut sugar, date sugar, maple sugar, etc. White sugar can be substituted.
Instructions
Pancakes
- To make pancakes, in a large bowl combine 1 cup of the dry pancake mix with 3/4 cup milk, one large egg, and 1 tablespoon melted butter. Blend until dry ingredients are just moistened. The batter will be lumpy. Melt a tablespoon of butter on a griddle or in a frying pan on medium heat. Once butter is melted and bubbling, add 1/4 cup of pancake batter to the griddle or frying pan. When you see bubbles on top of the pancake, flip it over and cook a few more minutes. Both sides should be golden brown. Transfer to a serving plate and keep warm in an oven that is set to its lowest setting. Proceed with the next pancake until the batter is finished.
Cornbread
- To make cornbread, first preheat your oven to 400°F. Place one tablespoon of butter in the bottom of a 10-inch cast-iron skillet, and place the skillet in the oven to allow butter to melt and become bubbly. Next, in a large bowl, combine 2 cups of the Cornbread Mix, 1/4 cup butter melted and cooled, 1 cup buttermilk at room temperature, 1 beaten egg, and 1/4 cup honey. Mix until all dry ingredients are moistened but do not over mix. The batter will be lumpy. Using a pot holder, carefully remove the skillet from the oven and place it on a heat-proof surface. Pour the batter into the skillet, and return the skillet to the middle rack of the oven. Bake for 20 minutes until top is golden brown or until a toothpick inserted in the middle comes out clean. Carefully remove the skillet from the oven to a heat-proof surface. Allow to cool 5 minutes, then slice and serve.
Brownies
- To make brownies, first preheat your oven to 350°F, and then grease and flour an 8×8 pan. Next, in a large bowl, combine 1/2 cup melted butter, 2 beaten eggs, and 1 teaspoon of vanilla extract, and whisk until well combined. To the bowl, add 2 1/4 cups of the Brownie Mix and whisk until the mixture is smooth. Once the mixture is smooth, you may add 1/2 cup of chopped nuts and/or 1/2 cup of chocolate chips. If you add these optional ingredients, stir into the mixture until completely incorporated. Pour the mixture into the prepared pan and bake from 30 to 35 minutes.
Biscuits
- To make biscuits, first preheat the oven to 425°F. In a large bowl, combine 2 cups of the Biscuit Mix with 6 tablespoons of cold butter that has been cut into cubes. Using a pastry cutter, two forks, or clean hands, quickly incorporate the butter into the mix so that it looks like sand with small pebbles scattered throughout. To the bowl, add a 3/4 cup of buttermilk (or more if the mixture seems dry). Gently stir the mixture together just until it forms into a ball. Place the dough on a floured surface and pat it out with your hands until it is 1/2 thick. Fold the dough in thirds, and re-pat it out with your hands until it is 1/2 thick. Use a biscuit cutter of your choice to cut out biscuits. Place the biscuits on a parchment-lined baking sheet and brush the tops of each biscuit with some melted butter using a pastry brush. Sprinkle the biscuits with a bit of fine ground sea salt, if desired. Transfer the baking sheet to the middle rack of the preheated oven, and bake for approximately 10 minutes until the tops are golden brown.
Ideas for using All-Purpose Baking Mix
- This All-Purpose Baking Mix is similar to store-bought Bisquick, but there are two main differences. One is that this mix is healthier because it contains whole grains and a whole sugar. The other difference is that this mix does not include any fat, and this lack of fat extends its shelf life. Bisquick is generally used to make biscuits, pancakes, waffles, coffee cakes, and muffins. This All-Purpose Baking Mix can be used in the same way. Just remember you'll need to add some fat, such as a tablespoon of melted butter when using 1 cup of this mix to make pancakes or 6 tablespoons of butter when using 2 cups of this mix to make biscuits.
Video
Notes
Shop for items used in this blog post or video
Favorite Make Ahead Mix Supplies
- Organic Whole Milk Powder
- Organic Non-Fat Milk Powder
- Apron
- 10-Piece Glass Bowl Set
- Whisk
- Wide-Mouth Funnel
- Half Gallon Canning Jars
- Handheld Food Saver (newer version)
- Handheld Food Saver (previous version that works with the Food Saver Jar Adapter Kit)
- Food Grade Silica Gel Packs
- Oxygen Absorbers
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Get up to 15% off for stocking your Traditional Foods Pantry and equipping your Modern Pioneer Kitchen, including discounts from US Wellness Meats, Mockmill Grain Mill, Masontops, Cultures for Health, Survival Garden Seeds, Redmond Real Salt, Plan to Eat, and More!
Recommended Reading
*Affiliates note: As an Amazon Associate I earn from qualifying purchases. My content may contain affiliate links to products and services. If you click through and make a purchase, I’ll receive a small commission. It does not affect the price you pay.
**Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, including text, images, videos, eBooks or eGuides, social media, or other formats, were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched in a video or read on this website. Use caution when following the recipe in this video. The creator and publisher of this video and website will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this website or corresponding video channel.
Question about preparing brownies from the mix. The recipe does not call for any liquid. Is this correct? My mixture was very dry and thick; certainly not pourable Any help would be appreciated before attempting my next batch. Thank you.
Hi Linda, Yes, there is no liquid to be used in the batter. The batter should be thick and spreadable not pourable. But if it is very dry, then you can add an additional quarter cup of melted butter. Sometimes weather, etc., can play a roll in how dry a batter is. Hope this helps. Love, Mary