Wheat Pancake Mix

• 6 cups whole wheat flour
• 3 cups all-purpose flour
• 1-1/2 cups nonfat dry milk powder
• 1 cup sugar
• 1/2 cup toasted wheat germ
• 1/4 cup baking powder
• 1 tablespoon salt
• 2 cups shortening
• 1 large egg
• 1-1/2 cups water
• Maple syrup

1. In a large bowl, combine the first seven ingredients. Cut in shortening until mixture resembles coarse crumbs. Store in an airtight container in a cool, dry place for up to 6 months.
2. 17-3/4 cups (about 6 batches).
3. Place 2-3/4 cups mix in a large bowl. Combine the egg and water; stir into mix just until moistened. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Serve with syrup.

whole wheat flour, allpurpose, nonfat dry milk, sugar, toasted wheat germ, baking powder, salt, shortening, egg, water, maple syrup

Taken from www.tasteofhome.com/recipes/wheat-pancake-mix/ (may not work)