Recipe - Dilled Pancakes

2/3 cup Milk
One half cup Fresh dill
2 Eggs
One half cup Flour
One fourth teaspoon Sugar
1 pn 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 BakeryShoppe Digest V1 #251 by Leon & Miriam Posvolsky
miriamp@pobox.com on Sep 18, 1997