Grain: all white flour or replace 1 cup of the white flour with oatmeal, cornmeal, whole-wheat flour, rye flour, or flake cereal. If you use 1 cup cooked oatmeal, rice, or cornmeal along with 2 cups white flour and decrease liquid to 1/2 cup.

Baking Powder: increase to 3 tsp if using: whole or cooked grains. Decrease to 1 tsp and and 1/2 tsp baking soda if using buttermilk or sour milk.

Sweetener: Use at least 2 Tbs and up to 1/2 cup white sugar, or substitute up to 3/4 cup brown sugar. If using honey or molasses, decrease liquid to 3/4 cup.

Liquid: milk, water, buttermilk, sour milk (1 Tbs vinegar in 1 cup milk), or fruit juice

Egg: If using a cooked grain, separate the egg and add the yolk to the batter. Then beat the white until stiff before folding into the batter.

Fat: 1/4 cup vegetable oil, 4 Tbs melted butter or margarine, or peanut butter

Optional Additions: Use the following additions in any combination. If using more than 1 cup of a wet addition, decrease the liquid to 1/2 cup.

      Additions: nuts, sunflower seeds, raisins, coconut, blueberries, chopped apple, shredded zucchini, shredded carrot, pumpkin puree, applesauce, mashed cooked sweet potato, mashed banana, mashed cooked carrot, 1/2 cup drained fruit (use the syrup for all or part of the liquid), any spices, jams or jellies (fill cups half full, add tsp jam/jelly, add 2 more Tbs batter, cinnamon or cinnamon/sugar topping, 1/2 cup shredded cheese, fried and crumbled bacon, 2 Tbs grated onion, 2 Tbs Parmesan cheese, parsley, etc.

Double or triple the recipe as needed.