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Buttermilk Pancakes II

Reviewed: Mar. 3, 2013
Thank you so much for this recipe! I use this recipe for pancakes and belgian waffles; my kids ask for these pancakes every single day. If I have the time, I let the buttermilk, eggs and milk sit out for 1/2 hour or more to get to room temp. I also try to melt the butter at least 15 minutes before I need it, or use ghee, to avoid having the butter solidify in the liquids and/or cook the eggs. The recipe definitely makes a huge amount. If I want just enough for one brunch, I make a third of the recipe. It is definitely best right after combining the wet/dry ingredients, but does sit well and I often make an entire recipe on Sunday and use it throughout the week. Waffles I've made with this batter also freeze and reheat really well in the toaster.
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Brown Sugar Meatloaf

Reviewed: Mar. 3, 2013
After reading many of the reviews, I made some minor adjustments suggested by others: I baked the loaf on top of two end slices of a bread loaf, which soaked up all the fat; I spooned the sugar/ketchup mixture on top; and I topped with thick cut bacon slices. My husband said it was the best meatloaf he'd ever had!
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