You know how I avoid store-bought mixes, but I have to admit that my from scratch pancakes always lacked something compared to those made from a mix. This is because the mixes have other kinds of flour like buckwheat or rye plus who-knows-what chemicals to enhance flavor and texture.

Here is a recipe for a mix you make at home that turns out really nice pancakes with a great flavor and texture. It comes from "Better Than Store Bought" by Witty and Colchie.

Pancake and Waffle Mix
1 cup rye flour
1 cup whole-wheat flour
2 cups all-purpose flour
1/2 cup yellow cornmeal, preferably stone-ground*
1/3 cup sugar
2 tablespoons baking powder
2 1/2 teaspoon salt
1/2 teaspoon baking soda

Sift all together into a bowl using a wide-meshed sieve (because of the cornmeal). Use a large whisk to mix them very thoroughly for at least 30 seconds. Measure into 3 containers or plastic bags, putting 1 3/4 cups into each. If any mix is left over, divide it evenly between them. Store at room temperature.

*I used white cornmeal, which is what I had on hand. It's the softest of the cornmeals so last night's pancakes had just a hint of that cornmeal texture, just right to my thinking.

Pancakes from the Mix
2 eggs (or 3 for richer pancakes)
1 1/4 cups milk
2 tablespoons melted butter or cooking oil
1 3/4 cup Pancake and Waffle Mix

Beat the eggs with a whisk until well mixed, then whisk in the melt and butter or oil. Stir in the mix until the dry ingredients are moistened, and it's still a little lumpy.

Buttermilk Pancakes from the MIx
2 eggs
1 2/3 cups buttermilk (or more if needed)
2 tablespoons melted butter or cooking oil
1 3/4 cups mix
1/4 teaspoon baking soda

In a mixing bowl beat the eggs with a whisk until well mixed, then whisk in the melt and butter or oil. Mix the baking soda into the dry mix, stirring well and then sift it into the wet ingredients. Stir in the mix until the dry ingredients are moistened, and it's still a little lumpy.

Waffles
2 eggs, separated
1 1/4 cups milk
2 tablespoons melted butter or cooking oil
1 3/4 cup Pancake and Waffle Mix

Beat the egg whites to stiff peaks and set aside. Beat the yolks in the mixing bowl until well mixed then add the milk and butter or oil. Stir the dry mix into the liquid, until just moistened and fold in the beaten egg whites. Cook in your waffle iron the way your mother taught you.

If the waffles are to be frozen for future reheating in the toaster, bake them only to a light gold. Cool them on a cake rack, them wrap them airtight for freezer storage.