Buttermilk powder and buckwheat flour are available at bulk-food stores. To vary the flavours, you can replace the buckwheat flour with whole grain or all-purpose flour and use dried blueberries or cherries instead of the cranberries.
- Portion size 125 servings
In large bowl, whisk together all-purpose flour, cranberries, buttermilk powder, buckwheat flour, baking powder, baking soda and salt. (Make-ahead: Divide evenly between 2 airtight containers; store in cool, dry place for up to 1 month.)
Use this pancake mix to make our Buttermilk Buckwheat Cranberry Pancakes.