Ingrients & Directions
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
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
Yields
1 Servings