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Buttermilk Pancake and Waffle Mix
2 cups dry buttermilk powder
8 cups all purpose flour
1/2 cup granulated sugar
8 tsps. baking powder
4 tsps. baking soda
2 tsps. salt

In a large bowl, combine all ingredients. Stir with a wire whisk until evenly
distributed. Pour into a 12 cup container with a tight fitting lid. Seal
container. Label with date and contents. Store in a cool,dry place. Use
within 6 months. Makes about 10 and 1/2 cups.

Buttermilk Pancakes
1 egg, beaten
2 Tbsps. vegetable oil
About 1 cup water, more if desired
1 and 1/2 cups buttermilk pancake and waffle mix

in a medium bowl, combine egg, oil and 1 cup water. With a wire whisk, stir
in Buttermilk Mix until blended. Let stand 5 minutes. Stir in additional
water for a thinner batter. Preheat griddle according to manufacturer's
directions. Lightly oil griddle. Poir about 1/3 cup batter onto hot griddle
to make 1 pancake. Cook until edge is dry and bubbles form. Turn with a wide
spatula. Cook 35 to 45 seconds longer until browned on both sides. Repeat
with remaining batter. Makes about ten 4 inch pancakes.

Buttermilk Waffles
2 and 1/2 cups Buttermilk Pancake and Waffle Mix
2 cups water
3 eggs, separated
4 Tbsps. vegetable oil

Preheat waffle baker. In a large bowl, combine mix, water egg yolks and oil.
Beat with a wire whisk until just blended. In a medium bowl, beat egg whites
until stiff. Fold into egg yolk mixture. Bake according to waffle baker
instructions. Makes 3 or 4 large waffles.