Dilled pancakes

Yield: 1 Servings

Measure Ingredient
⅔ cup Milk
½ cup Fresh dill
2 \N 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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