Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 8 cups | Unbleached all purpose flour |
| 1½ cup | Buckwheat flour |
| 1 cup | Corn flour |
| 2 cups | White whole wheat flour |
| ½ cup | Cornmeal, preferable stone ground |
| ½ cup | Ground oatmeal |
| 2 cups | Buttermilk powder |
| 5 tablespoons | Baking powder |
| 2 tablespoons | Baking soda |
| ½ cup | Vanilla powder, preferably pure |
| 1¼ cup | Sugar |
| 3 tablespoons | Salt |
| 2 tablespoons | Malt powder, optional |
| 1 cup | Pancake and waffle mix |
| ½ cup | Water (up to 2/3) |
| 1 | Egg |
| 2 tablespoons | Vegetable oil or unsalted melted butter |
PANCAKES
(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 1½ 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 EAT-L Digest 28 Aug 96 From: Pat Belanger <cookie@...> Date: Thu, 29 Aug 1996 10:23:31 -0700