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1
With an electric mixer, beat egg yolks and sugar 3 to 4 minutes until thick and lemon colored.
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2
Set the whites aside.
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3
Whisk the yogurt, milk, lemon extract, and lemon zest into the egg yolk mixture.
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4
Sift the dry ingredients into a bowl and reserve.
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5
Using clean beaters, beat the egg whites until they form stiff peaks.
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6
Whisk the dry ingredients into the liquid just until smooth.
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7
Fold in the egg whites.
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8
Cook pancakes on preheated greased griddle until top bubbles, flip gently, and cook about 1 more minute.
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9
Make 3 to 4 inch pancakes.
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10
Do not overcook; they should be lightly browned.
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11
Wash flower petals thoroughly.
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12
Make sure there are no bugs hiding in your flowers.
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13
Pull apart flower petals into small pieces.
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14
Fold into batter.
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15
Berry sauce:.
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16
Wash and clean stems from berries.
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17
Warm the fresh berries in a saucepan on low heat with a little sugar until the berries throw off their liquid.
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18
Add a few drops of water if needed.
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19
Frozen blueberries may be used; heat frozen berries and add a little lemon juice if they are too sweet.
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20
Thicken with cornstarch if needed.
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21
To Serve:
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22
Put lemon slice on plate, place a dollop of freshly whipped cream on top of lemon slice, then with scissors cut tiny pieces of edible flower petals used in pancake over the whipped cream.
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23
Stick a leaf of lemon verbena or lemon balm in whipped cream for additional garnish.
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24
You may add a whole flower on the side.
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25
Enjoy!
