In a large mixing bowl combine whole wheat flour, all-purpose flour, dry milk powder, sugar, wheat germ, baking powder, and salt. Stir until well combined. Use a pastry blender to cut the shortening into the flour mixture until mixture resembles coarse crumbs. Store in an airtight container for up to 6 weeks.
To use, spoon lightly into a measuring cup and level off with a straight-edged spatula. Makes 14 cups.
Whole Wheat Pancakes
In a medium bowl combine egg and water. Add Whole Wheat Pancake Mix. Stir just until combined but still slightly lumpy. Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface. For each pancake, pour about 1/4 cup batter onto the hot griddle. Cook over medium heat until pancakes are golden brown, turning to cook second sides when pancake surfaces are bubbly and edges are slightly dry (2 to 3 minutes per side). Serve immediately or keep warm in a loosely covered ovenproof dish in a 300 degree F. oven. Makes 8 pancakes.