1/2 c. plus 1 tbsp. butter
1 1/2 c. sugar
2 eggs
2 c. buttermilk
2 1/2 c. flour
2 1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. Grape Nuts
1 1/2 c. All Bran
1 c. shredded wheat

Pour 1 cup boiling water over the shredded wheat. Let stand to soak.

Cream sugar and butter. Add slightly beaten eggs and milk. Add grape nuts and all bran. Sift flour. Add soda and salt. Add to mixture. Fold in soaked cereal.

Bake at 400 degrees for 20-25 minutes. Makes 30 large or 50 small. Fill full, do not skimp. Batter can be stored in refrigerator 4-5 weeks.