Recipe - Multi-Grain Buttermilk Batch Pancake And Waffle Mix

8 cup Unbleached all purpose flour
1 One half cup Buckwheat flour
1 cup Corn flour
2 cup White whole wheat flour
One half cup Cornmeal, preferable stone
ground
One half cup Ground oatmeal
2 cup Buttermilk powder
5 tablespoon Baking powder
2 tablespoon Baking soda
One half cup Vanilla powder, preferably
pure
1 One fourth cup Sugar
3 tablespoon Salt
2 tablespoon Malt powder, optional

PANCAKES
1 cup Pancake and waffle mix
One half cup Water (up to 2/3)
1 Egg
2 tablespoon Vegetable oil or unsalted
melted butter

(makes about 5 pounds)

In a very large bowl, using a strong wire whisk, blend together all
purpose, buckwheat, corn, white whole wheat flours, cornmeal, ground
oatmeal, buttermilk powder, baking powder, baking soda, vanilla powder,
sugar, salt and malt. Package in required amounts (e.g four to six cups)

Pancakes: Stir pancake mix together with water, egg and vegetable oil or
butter. Add more water if necessary to make a soft pourable batter. If
using as waffle batter, double recipe and follow manufacturer's
suggestions. Make pancakes in usual fashion. NOTE: For a more convenient
mix, you can cut in 1 One half cups shortening into the dry mix. Omit oil when
reconstituting. You can use solid butter in the dry mix (same amount as
shortening) but then the mix must be frozen.

Posted to EATL Digest 28 Aug 96

From: Pat Belanger cookie@CWCONNECT.CA

Date: Thu, 29 Aug 1996 10:23:31 0700