3 c. white flour
1 1/2 c. whole wheat flour
1/2 c. wheat bran
1/4 c. baking powder
2 tbsp. sugar

Or use any combination to equal 5 cups.

Combine all dry ingredients; mix thoroughly. Store in airtight container. Keeps indefinitely.

To make pancakes: Combine 1 egg 1 c. milk 2 tbsp. oil

Stir with spoon until just moistened. Do not over stir. Let batter sit a couple minutes for fluffy pancakes. Cook on non-stick pan with no grease added. Yield 8 (4-inch) pancakes.

Great with fresh or drained and thawed, frozen blueberries gently folded into pancake batter.