2 c. rye flour
2 c. whole wheat flour
4 c. all-purpose flour
1 c. yellow cornmeal
2/3 c. sugar
4 tbsp. baking powder
5 tsp. salt
1 tsp. baking soda

Sift and mix ingredients together very well. Store at room temperature in large coffee can with the recipes for use taped to the outside or divide into 6 plastic bags (1 3/4 cups to each).

To use with sweet milk, beat together 2 or 3 eggs, 1 1/4 cups milk, 2 tablespoons melted butter. Stir until just moistened 1 3/4 cups mix. Makes 12 to 14 (4 inch) pancakes.

For waffles - Same ingredients but separate the eggs and beat the whites stiff and fold in last.

To use with buttermilk: Stir 1/4 teaspoon baking soda into pancake mix before adding to liquid ingredients. Use buttermilk (1 2/3 cups or more) in place of the 1 1/4 cups sweet milk.