To make the pancake mix: In a large bowl, combine flour, milk powder, sugar, baking powder, salt, and baking soda.

Cut in shortening using a pastry blender until the mixture resembles fine crumbs.

Transfer the pancake mix to an airtight container and store in the refrigerator for up to 2 months.

Stir the pancake mix well before using.

To make the pancakes: In a bowl, whisk together pancake mix, water, egg, and nutmeg until just combined.

Heat a griddle over medium-high heat and brush with melted butter.

Pour 1/4 cup of batter onto the hot griddle for each pancake.

Cook for about 2 minutes or until golden brown on the bottom and bubbles appear on top.

Flip the pancakes and cook for about 1 minute or until golden brown on the other side.

Serve immediately with your favorite toppings, or freeze for later use.

For pancake sandwiches, toast frozen pancakes and fill with desired fillings.

For piggie in a blanket, wrap a cooked sausage in a pancake with maple syrup.

For fruit and cheese, sandwich apple or pear slices with cheddar cheese between pancakes.

For honey and banana, spread creamed honey over pancakes and top with banana slices.

For cream cheese and raisin, spread cream cheese over pancakes and sprinkle with raisins.