Instructions: Combine all-purpose, whole-wheat, buckwheat and corn flours with cornmeal, ground oatmeal, buttermilk powder, baking powder, baking soda, vanilla powder, sugar, salt and malt powder in large bowl with stiff wire whisk. Store in airtight containers or resealable plastic bags. (

Makes about 9 cups)

To make pancakes, you will need 1 cup Multi-Grain Buttermilk Pancake and Waffle Mix, 1/2 to 2/3 cup water, 1 egg and 2 tablespoons oil or butter, melted plus more for greasing.

Stir pancake mix together with water, egg and oil. Add more water, if necessary, to make a soft pourable batter. Pour 1/4 cup batter for each pancake onto greased griddle set over medium-low heat. Cook until top of pancake is bubbling and underside is lightly browned, 1 to 2 minutes. Flip and cook until pancake is set, 1 to 2 more minutes.

Serve immediately or keep warm.

You can turn this recipe into one for waffles by doubling the ingredients and following the manufacturers directions for your waffle iron.

This recipe yields 8 pancakes.

Comments: For ground oatmeal, grind oats in a food processor a couple of minutes. For an even more convenient mix, you can cut 3/4 cup shortening into the dry mix. Omit oil when reconstituting. This is more convenient but calls for the use of a hydrogenated fat. You can use solid butter in the dry mix (same amount as the shortening) but then the mix must be frozen.

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