YIELD Makes about 4 cups

INGREDIENTS

2 cups buckwheat flour*
2 cups all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
*Buckwheat flour can be purchased in health food stores. Substitute whole wheat flour, if desired.

PREPARATION:

  1. Combine all ingredients in medium bowl until well blended. Store in airtight container at room temperature up to 2 months.
This recipe appears in: Buckwheat Pancakes  /  Pancakes & Waffles
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