1/2 cup stone ground cornmeal
1/2 cup quick oatmeal
8 cups all-purpose flour
2 cups whole wheat flour
1 1/2 cup buckwheat flour
1 cup corn flour
2 cups buttermilk powder
5 tablespoons baking powder
2 tablespoons baking soda
1/4 cup vanilla powder
1 1/4 cup sugar
3 tablespoons salt
2 tablespoons malt powder, optional
Combine the cornmeal and oatmeal in a blender or food processor. Process until powdery.
Combine all the ingredients in a large bowl and mix well to combine. Divide the mix between 1-quart sized jars. Tap the jars as you fill them so the contents settle.
Label the jars and store in a cool, dry location for up to 1 year.
To use: For pancakes, combine 1 cup of the mix with 2/3 cup water (or club soda), 1 egg, and 2 tablespoons vegetable oil. Spoon the batter onto a greased griddle. When bubbles form, flip the pancakes over and cook until browned on the underside. Serve hot with desired toppings.
For waffles, combine 2 cups mix with 1 1/3 cup water (or club soda), 2 eggs, and 4 tablespoons vegetable oil. Fill waffle maker as per manufacturer's instructions. Serve hot with desired toppings.
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