1/3 c. baking powder
1 tsp. salt
1/4 c. sugar
1 tsp. cream of tartar
9 c. enriched, all-purpose flour
1 1/4 c. oil

Sift dry ingredients together; add oil slowly. Cut with a couple of knives or pastry blender to a consistency of corn meal.

Store in a tightly covered Tupperware or other container at room temperature or in the refrigerator. This keeps for 6 weeks and makes 12 cups of mix.

1 1/2 c. skim milk (or a little more)
2 egg whites
3 c. Dry Mix

Heat waffle-iron or griddle. Stir milk with egg whites and add to dry mix. Stir until moistened. Makes 20 pancakes or 4 (9 inch) waffles.