PANCAKES
1 c Pancake and waffle mix
1/2 c Weewee (capable 2/3)
1 Egg
2 tb Vegetable oil or unsalted
-melted butter

(makes astir 5 pounds)

In a very large bowlful, using a strong wire whip, blend together all
use, buckwheat, maize, white whole wheat flours, cornmeal, ground
oatmeal, buttermilk pulverize, baking pulverize, baking tonic, vanilla pulverise,
dough, salt and malted. Package in required amounts (e.g four to six cups)

Pancakes: Stir pancake mix together with h2o, egg and vegetable oil or
butter. Add more water if necessary to make a soft pourable slugger. If
using as waffle hitter, double recipe and follow manufacturer's
suggestions. Make pancakes in usual way. BILLET: For a more convenient
mix, you can cut in 1 1/2 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 glacial.