I found this in Martha Lomask's 1984 book Pancakes and Crepes (it's a small hardcover and there are waffle recipes as well - I suspect there's another edition. She's written five other cookbooks, including ones on pizza and casseroles.)

I made some adjustments, and so far, I think it's quite good. Here's my version:

5 1/4 cups flour (I made two of the cups wholewheat)
1 Tb. salt
1 Tb. baking powder
1 Tb. (or so) baking soda (I found it just wasn't fluffy without it)
1/2 cup powdered milk
1 cup shortening

Sift all dry ingredients twice. Mix in the shortening until it feels like fine breadcrumbs. (Note: Do NOT use the trick of measuring the shortening in a 16-oz. measuring cup that's half-full of water! The shortening has to stay "dry.") Put into an airtight tin or jar. It should keep for 6 months in a cool place.

To serve two or three people, whisk two eggs, mix in two cups of mix, then gradually add 1 cup of milk mixed with water - or maybe all water.

(For some reason, Lomask's said to use only ONE cup of mix, but I think that's too thin.)



Lenona.