Base Recipe

6 cups all-purpose flour
2/3 cup sugar
2 tablespoons baking powder
1 tablespoon baking soda

Variation 1

4 cups all-purpose flour
2 cups whole wheat flour
2/3 cup sugar
2 tablespoons baking powder
1 tablespoon baking soda

Variation 2

6 cups all-purpose flour
1/2 cup buttermilk powder
2/3 cup sugar
2 tablespoons baking powder
1 tablespoon baking soda

Mix all the dry ingredients together.  Store in an airtight container in a cool dry place.  I put it in a ziploc bag in the refrigerator and it keeps well for about 6 months.  Ratio for pancakes is – 1 cup mix to 1 egg & 3/4 cup milk.  My husband likes to add a mashed banana and 3/4 of a cup of blueberries for a great breakfast treat.

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