Mix flour, cornmeal, buttermilk powder, baking powder, baking soda, and salt. Stir until well combined. Cut shortening into 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 straightedged spatula. Makes 5-1/2 cups mix.
In a medium mixing bowl combine egg, water, orange peel, and cooking oil. Add Cornmeal Pancake Mix. Stir just until combined but still slightly lumpy. If desired, add chopped nuts. Heat a lightly greased griddle 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 until pancakes are golden brown, turning to cook second sides when pancake surfaces are bubbly and edges are slightly dry. Makes 12 pancakes.