4 cups quick cooking oats
4 cups whole wheat blend flour OR 2 cups all purpose and 2 cups whole wheat flour
1 cup non-fat dry milk
2 tablespoons Watkins Cinnamon
5 teaspoons salt
3 tablespoons Watkins Baking Powder
½ teaspoon cream of tartar

Combine all ingredients in a large bowl; stir well. Store in an airtight container in refrigerator. Give with the recipe for pancakes. Yields about 8 cups of mix, enough for 4 batches of pancakes. To make pancakes: In a mixing bowl, beat 2 eggs. Gradually beat in 1/3 cup vegetable oil. Alternately beat in 2 cups of pancake mix and 1 cup water. Heat a lightly greased skillet over medium high heat. Pour a heaping spoonful of batter onto hot skillet. Cook pancakes until bubbles appear on surface and begin to break (about 2 to 3 minutes). Turn and cook 2 to 3 minutes more or until golden brown. Yields 12, 5-inch pancakes.