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10 c. all-purpose flour
2 1/2 c. instant non-fat dry
1/2 c. sugar
1/4 c. baking powder
2 Tbsp. salt

Note: To make this mix even easier, use self-rising
flour; omit the baking powder and the salt.
Stir together to mix well; store in an airtight con-
tainer. Use within 6 to 8 months. Makes about 13 cups.

To use:
1 1/2 c. pancake mix
1 egg, slightly beaten
1 c. water
3 Tbsp. vegetable oil
Put pancake mix in a medium bowl. Combine egg, water
and oil in a small bowl. Add egg mixture to pancake mix. Add
more water for thinner pancakes; blend well. Let stand 5
minutes. Makes 10 to 12 (4-inch) pancakes.

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