6 cups wheat flour
1 cup sugar
3 cups white flour
¼ cup baking powder
1½ cups powdered milk
1 tablespoon salt
2 cups shortening
In large bowl, combine all dry ingredients. With pastry blender cut in shortening until mixture resembles cornmeal in texture. Store in airtight container. Use within 10-12 weeks. Makes about 13 cups.
Wheat Pancakes
1 egg, slightly beaten
1½ cups water
2¼ cups wheat pancake mix
Combine egg and water. Stir in wheat mix until just moistened. Cook on hot oiled griddle 3-4 minutes. Makes 15 (4 inch) pancakes.
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