|½ cup||Fresh dill|
|1 tablespoon||Melted butter|
|1 teaspoon||Baking powder|
1. Puree dill and parsley with milk in a blender or food processor 2.Add eggs, flour,sugar salt, butter and blend to combine.
3. Cover and chill 4 to 12 hours 4. Blend in baking powder.
5. Oil a pan and make thick pancakes. Serve topped with salmon and sour cream
Recipe by: Miriam Podcameni Posvolsky Posted to Bakery-Shoppe Digest V1 #251 by Leon & Miriam Posvolsky <miriamp@...> on Sep 18, 1997
Random recipe of the day