ADVERTISEMENT
- Real Recipes from Real People -

ISO: favorite buttermilk pancakes from My Great Recipes

Misc.
I have made this recipe many times. It's from a card file called My Great Recipes. It was in section#6, card# 25. Unfortunatly, I lost the card.
MsgID: 0084122
Shared by: Sue Rockford, IL
Board: Cooking Club at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Spring Vegetable Soup with Garlic Whistles
  • SPRING VEGETABLE SOUP WITH GARLIC WHISTLES "We love to make this simple, fresh-tasting soup to welcome spring. You can easily make this soup year-round by changing the ingredients based on what is in season and your w...
  • Captain D's Hushpuppies
  • CAPTAIN D'S HUSHPUPPIES 1 Gallon of White Corn Meal MIX 1 Quart Yellow Corn Meal 1/2 cup of finely minced onion 12 eggs enough buttermilk to...
  • Eggnog Cake (made without eggnog, using cake mix)
  • EGGNOG CAKE "Although there's no eggnog in this cake, tasters say the flavor is that of eggnog." 1/2 cup coarsely chopped pecans 1 (18 1/4-ounce) package butter recipe golden cake mix 1/3 cup sugar 1/2 tablespoon nut...
  • Banana Chiffon Cake
  • BANANA CHIFFON CAKE 2 cups cake flour 1 1/2 cups sugar 3 tsp baking powder 1 tsp salt 1/2 cup vegetable oil 7 egg yolks, unbeaten 3/4 cup cold water 1 ripe banana, sieved 1 tsp vanilla extract 1 cup egg whites (7-8) 1...
  • How to Store Dried Herbs and Spices
  • HOW TO STORE DRIED HERBS AND SPICES "A QUESTION I get asked a lot on my show is how to store dried herbs and spices. Both herbs and spices should be kept in a cool dark place, preferably a closed cupboard or drawer. T...
  • Whole Wheat Sticks (baked French toast sticks)
  • WHOLE WHEAT STICKS 4 slices whole wheat bread 2 large eggs 2 tablespoons low fat milk TOPPINGS (OPTIONAL): Confectioners’ sugar Cinnamon Preheat oven to 350 degrees F. Spray a baking sheet...
ADVERTISEMENT
  • Company Casserole (chicken and rice, crock pot)
  • COMPANY CASSEROLE 1 1/4 cup raw converted rice 1/2 cup butter or margarine, melted 2 1/2 to 3 cups chicken broth 3 to 4 cups cut-up, cooked chicken (about 3/4 of a whole chicken)* 2 cans (4 oz each) sliced mushrooms,...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: favorite buttermilk pancakes from My Great Recipes
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!