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

Mix very well, divide into three equal parts. Store.

PANCAKES:

2 to 3 eggs
1 1/4 c. milk
2 tbsp. melted unsalted butter
1 batch (1 3/4 cups) pancake or waffle mix (see above)

Mix eggs, milk and butter. Add to pancake mix and mix until moistened. Bake on a hot griddle. 12 to 14 four inch pancakes.

BUTTERMILK PANCAKES:

2 eggs
1 2/3 c. buttermilk or more if needed
2 tbsp. melted butter
1 batch (1 3/4 c.) pancake or waffle mix (see above)
1/4 tsp. baking soda

Sift the pancake mix and soda together. Mix together the eggs, buttermilk, and the butter. Add to dry mix and bake on a hot griddle.

WAFFLES:

2 eggs
1 1/4 c. milk
2 tbsp. melted unsalted butter
1 batch (1 3/4 c.) pancake or waffle mix (see above)

Preheat waffle iron. Separate egg. Beat egg whites until they form firm peaks. Beat egg yolks, milk and melted butter. Stir this mixture with dry waffle mix. Fold in the beaten egg whites. Bake in waffle iron.

5 waffles (9 x 4 1/2 inches each)