How to make it

  • Measure the whole wheat flour, buckwheat flour, soy flour, dry milk, salt, baking powder and sugar into the large bowl.
  • Using a whisk or your hands, combine everything so it's evenly distributed. Mash the shortening into the dry ingredients, until the mixture is the same consistency as coarse cornmeal.
  • Transfer the mixture to a resealable container.
  • Store on the pantry shelf for about two months, or in the refrigerator or freezer for 6-8 months.
  • For 1 batch of pancakes:
  • Stir the water and mix together in a small bowl. If the batter seems too thick, then add a bit more water and stir again.
  • Drop by ¼ cupfuls onto a hot, well oiled skillet or griddle and cook as usual.

Reviews & Comments 2

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    " It was excellent "
    pennycandy ate it and said...
    thank you for a great recipe it is exactly what i have been looking for.
    Was this review helpful? Yes Flag
  • jo_jo_ba 10 years ago
    Amount Per Serving
    Calories: 552.0
    Total Fat: 23.0 g
    Cholesterol: 14.5 mg
    Sodium: 75.5 mg
    Total Carbs: 73.6 g
    Dietary Fiber: 9.8 g
    Protein: 17.6 g
    Was this review helpful? Yes Flag

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