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Lemon Flower Pancakes With Berry Sauce

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brunch dessert low fat nut free vegetarian easter memorial day
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 teaspoon lemon extract

1/4 cup fresh fresh edible flower, petals only, pulled apart (young dandelion, tulip, rose, rose of Sharon, orange blossoms, apple blossoms, lilac, honeysuckle, b)

1 teaspoon lemon zest

2 tablespoons sugar (to taste)

4 large eggs , separated

1/2 cup lemon yogurt

cornstarch (optional)

1 cup blueberries (or blackberries, strawberries, raspberries, etc.)

1 1/2 cups unbleached flour

1/4 cup sugar

1/2 cup milk

lemon juice (optional)

1/2 teaspoon fresh ground nutmeg

1/2 teaspoon baking soda

1-3 teaspoon water , if needed

1/2 teaspoon salt

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