Step 1:

Combine all-purpose, whole-wheatwhole-wheat, buckwheatbuckwheat and corn floursflours with cornmealcornmeal, grnd oatmeal, buttermilkbuttermilk pwdr, baking pwdr, baking soda, vanilla pwdr, sugar, salt and malt pwdr in large bowl with stiff wire whisk. Store in airtight containers or possibly resealable plastic bags. Makes @ 9 cups

Step 2:

To make pancakes, you will need 1 c. Multi-Grain Buttermilk Pancake and Waffle Mix, 1/2 to 2/3 c. water, 1 egg and 2 Tbsp. oil or possibly butter, melted plus more for greasinggreasing.

Step 3:

Stir pancake mixpancake mix together with water, egg and oil. Add in more water, if necessary, to make a soft pourable batter. Pour 1/4 c. batter for each pancake onto greased griddlegriddle set over medium-low heat. Cook till top of pancake is bubbling and underside is lightly brownedbrowned, 1 to 2 min. Flip and cook till pancake is set, 1 to 2 more min.

Step 4:

You can turn this recipe into one for waffles by doubling the ingredients and following the manufacturer\’s directions for your waffle ironwaffle iron.

Step 1:

Pour maple syrup into a medium saucepan; add cinnamon. Bring to a boil over medium-high heat. Cook until a candy thermometer registers 240 degrees.(soft-ball stage), 10 to 15 minutes. Remove the pan from heat, discard cinnamon stick, and stir in butter until melted.

Step 2:

2.Immediately transfer mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat, starting on low and increasing to high, until mixture is thick, opaque, and creamy, about 8 minutes. Store in an airtight container, refrigerated, up to 2 weeks.

Step 1:FIRST: Make batter and cook pancakes, approx. 15. Heat the butter in a skillet, add onions, and fry until golden. Add mushrooms and 2 tablespoons water, cover and cook on low heat for 5 minutes. Soak the bread in water, squeeze.

Step 2:Put everything through a grinder, season with salt and pepper. Mix until creamy.

Step 3:Spoon a little of the stuffing into the center of each pancake and fold the pancakes envelope fashion to encase the suffing completely. Roll each stuffed pancake in leftover batter and in bread crumbs. Fry in hot butter until golden on both sides.