YIELD Makes about 4 cups


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.


  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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