Buttermilk Pancake and Waffle Mix

2 cups buttermilk, dried
8 cups flour, all-purpose
1/2 cup sugar
8 tsp baking powder
4 tsp baking soda
2 tsp salt

In a large bowl, combine all ingredients. Stir with a wire whisk until evenly distributed. Pour into a 12-cup container with a tight-fitting lid. Seal container. Label with date and contents. Store in a cool dry place. Use within 6 months. Make about 10-1/2 cups mix.

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MAKING PANCAKES WITH THE MIX...
1 egg -- beaten
2 Tbsp vegetable oil
1 cup water
1 1/2 cups Buttermilk Pancake & Waffle Mix

In a medium bowl, combine egg, oil and water. With a wire whisk, stir in BUTTERMILK PANCAKE & WAFFLE MIX until blended. Let stand 5 minutes. Stir in additional water for a thinner batter. Preheat lightly oiled griddle. Pour about 1/3 cup batter onto hot griddle to make 1 pancake. Cook until edge is dry and bubbles form. Turn and cook 35-45 seconds longer until browned on both sides. Repeat with remaining batter. Make about 10 4-inch pancakes. Variation: Add your favorite fruit to batter.

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MAKING WAFFLES WITH THE MIX
2 1/2 cups Buttermilk Pancake & Waffle Mix
2 cups water
3 eggs -- separated
4 Tbsp vegetable oil

Preheat waffle baker. In a large bowl, combine BUTTERMILK PANCAKE & WAFFLE MIX, water, egg yolks and oil. Beat with a wire whisk until just blended. In a medium bowl, beat egg whites until stiff. Fold into egg yolk mixture. Bake according to waffle baker instructions. Yields 4 9-inch waffles

Cinnamon Oatmeal Pancake Mix

4 cups quick cooking oats
2 cups all-purpose flour
2 cups whole wheat flour
1 cup non-fat dry milk
2 Tb cinnamon
1 1/2 Tb salt
3 Tb baking powder
1/2 tsp cream of tartar

Combine all ingredients and stir to mix well. Store in refrigerator. Makes about 8 cups.

Mixing Directions: In a medium mixing bowl, beat 2 eggs. Beat in 1/3 cup of vegetable oil gradually. Alternately beat in 2 cups pancake mix and 1 cup of water. Pour in large spoonfuls into a lightly greased skillet over medium-high heat, and cook until the tops show broken bubbles (2 to 3 minutes). Turn and cook about 2 to 3 minutes more, until golden brown. Makes 12 5-inch pancakes.