Ingredients:
8 large eggs, separated
1/2 cup sugar
1 cup lemon yogurt
1 cup milk
2 tsp. lemon extract
2 tsp. lemon zest
3 cup unbleached flour
2 tsp. baking soda
1 tsp. salt
1-tsp. fresh ground nutmeg
1/2 cup fresh flower petals, pulled apart - petals only
Instructions:
With electric mixer, beat egg yolks and sugar 3-4 minutes, until thick and lemon colored. Set the whites aside. Whisk the yogurt, milk, lemon extract, and lemon zest into the egg yolk mixture. Sift the dry ingredients into a bowl and reserve. Using clean beaters, beat the egg whites until they form stiff peaks. Whisk the dry ingredients into the liquid just until smooth. Fold in the egg whites. Cook pancakes on preheated greased griddle until to bubbles, flip gently and cook about 1 more minute.
Wash flower petal thoroughly. Make sure there are no bugs hiding out in your flowers!! Pull flower petals apart into small pieces. Fold into batter.
Berry Sauce:
Wash and clean stems from berries. Warm fresh berries in a saucepan on low heat with a little sugar until the berries throw off their liquid. Add a few drips of water if needed. Frozen Maine blueberries may be used - heat frozen berries, add a little lemon juice if they are too sweet. Thicken with sifted cornstarch if needed.
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
