dilled pancakes
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- Appetizers
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| ⅔ cup | Milk |
| ½ cup | Fresh dill |
| 2 | Eggs |
| ½ cup | Flour |
| ¼ teaspoon | Sugar |
| 1 pinch | Salt |
| 1 tablespoon | Oil |
| 1 tablespoon | Melted butter |
| 1 tablespoon | Parsley |
| 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
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