Dilled pancakes
1 Servings
Ingredients
| Quantity | 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 |
Directions
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