| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Appetizers | 1 | Servings | |
INGREDIENTS
| 2/3 | c | Milk |
| 1/2 | c | Fresh dill |
| 2 | Eggs | |
| 1/2 | c | Flour |
| 1/4 | ts | Sugar |
| 1 | pn | Salt |
| 1 | tb | Oil |
| 1 | tb | Melted butter |
| 1 | tb | Parsley |
| 1 | ts | Baking powder |
INSTRUCTIONS
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@pobox.com> on Sep 18, 1997
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