Multigrain Buttermilk Pancake and Waffle

Mix

Makes approximately 6 pounds,

about 20 batches of 6 4" pancakes (72 4") or 5 batches of 12

5"
pancakes (60 5"), or 16-20 waffles.
Mix may be stored without refrigeration unless you add
butter- see note.

First bag together and shake until very well blended:

2 cups Saco dry buttermilk powder
5 tablespoons baking powder
2 tablespoons baking soda
1/4 cups vanilla powder (commercial baking product)
already mixed into
1 1/4 cups sugar
3 tablespoons salt
1/4 cup barley malt powder OR 1/4 cup malted milk powder
1/2 cup cornmeal
1/2 cup oatmeal flour or ground oatmeal

OPTIONAL 1 cup ground almonds, adds fiber and flavor

OPTIONAL 2 tablespoons cinnamon, cardamon, mixed

sweet spices or pumpkin pie spice

Then add, shake and mix well:

2 cups White Whole Wheat flour or whole wheat pastry
flour, 1/2 pound
1 1/2 cups buckwheat flour
1 cup corn flour (This helps tenderness- is hard to find-very
very fine cornmeal)
Finally, add and mix/shake well:
8 cups unbleached all purpose flour, 2 pounds

Procedure
Use a 2 1/2 gallon zippered plastic bag to make one batch of
mix. After adding each group of ingredients, shake and mix
until completely mixed. This is especially important with the
first group of ingredients, in order to distribute the baking
powder and baking soda evenly. Alternatively, you can mix
in a very large bowl, using a strong wire whisk, but this is
messier and more difficult than the baggie method.
Package in required amounts. Label each bag with the
needed extra ingredients and mixing directions.
For a more convenient all-in-one mix, when it is fully mixed,
you can grate in or cut in 1 1/2 cups shortening (12 oz.) OR
1 3/4 C frozen solid butter. With butter added, you need to
refrigerate the mix. Then you can omit oil when mixing up
each individual recipe.
Directions for using the mix
Pancakes
Pancake batter is always better if refrigerated the night
before or at least 2 hours ahead of use. This is especially
important with whole grain mixes! 2 1/2 cups (that's about
one eighth of the total mix recipe) of mix makes 12 5"
pancakes or 3 waffles. 1 cup makes 6 smallish 4" pancakes.
To make about 6 4" pancakes:
1 cup Homemade Multigrain Buttermilk Pancake Mix
1/2 - 2/3 cups water
1 egg
2 tablespoons vegetable oil or unsalted melted butter
(optional)
1 teaspoon vanilla
Stir pancake mix with water, egg and vegetable oil or butter.
In a medium bowl, combine all ingredients, and stir just
until moistened. Add just enough water to make a soft
pourable batter.
Heat a greased griddle over medium heat- just a bit under
350 degrees if using an electric griddle. Water drops will
dance on the surface, not be turned to steam at once. For
each pancake, pour about 1/4 cup batter onto griddle and
cook until top of pancake is full of bubbles, loses its shine,
and underside is a light, golden brown (2-3 minutes). Turn
with a spatula ONLY ONCE and cook until remaining side is
golden brown.
Note: cast iron makes great pancakes - they cook up more
evenly and very tender.
If using the mix as waffle batter, you can get very crisp
waffles by doing 2 things: use the full amount of oil with the
lesser amount of water to get a thick batter. Then separate
the egg(s), mix the egg yolk into the batter, but beat the
eggwhite(s) stiff and fold in. A thick batter with enough oil
or shortening is the secret of really crisp waffles. Start with
2 1/2 cups mix to make about three 4-square regular size
waffles.

To make the whole batch of mix at once:

(1 whole batch) Homemade Multigrain Buttermilk Pancake
Mix
8-11 cups water
16 eggs
1 1/2 cups vegetable oil or unsalted melted butter
(optional)
1 1/2-2 tablespoons vanilla