6 c. fine whole wheat flour
1 1/2 c. cornmeal
1/2 c. sugar
1 1/2 c. powdered skim milk
2 tbsp. baking powder
1/2 tsp. salt (opt.)

Combine all ingredients and store in tightly covered jar.

To cook, add 1 cup water to 1 cup mix; use less water if you want a thicker pancake. Stir only until lumps disappear. Lightly coat a non stick skillet or griddle with cooking spray and preheat until drops of cold water bounce and sputter. Drop batter to desired size and cook until bubbles form and edges begin to dry. Turn only once. 213 calories per 3" to 4" pancake.