Instructions: In a large bowl, combine the flour, powdered buttermilk, sugar, baking powder, baking soda, and salt with a whisk. Store the mixture in an airtight container in the refrigerator for up to 6 months.

The dry ingredients may be used to prepare about 7 batches of 6 pancakes each OR about 4 batches of a dozen waffles each.

To Prepare Pancakes: Beat the egg, water, and oil together in a medium mixing bowl. Whisk in about 1 1/2 cups of the dry ingredient mixture and let stand for 5 minutes while warming a griddle or non-stick skillet.

Pour about one-third cup of pancake batter onto a lightly greased warm griddle or skillet and cook until bubbles form in the raw side of the pancake.

Flip the pancake and continue to cook until the second side is golden brown.

Serve warm with butter and maple or fruit-flavored syrups.

To Prepare Waffles: Beat the egg yolks, water, and oil together in a large mixing bowl.

Stir in about 2 1/2 cups of the dry ingredient mixture until just moistened.

In a separate mixing bowl, beat the egg whites until stiff peaks form, usually about 3 to 5 minutes. Fold the egg whites into the creamy golden waffle batter.

Bake in a pre-heated waffle iron, in accordance with the manufacturers directions, until golden brown. Serve warm with butter and maple or fruit-flavored syrups.

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