| 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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