5 large eggs (or 6 medium eggs)
1 1/4 c. milk
8 oz. plain yogurt
1/2 c. vegetable oil
2 1/3 c. white flour (measure carefully, after sifting)
4 tsp. baking powder
1 Tbsp. sugar
1/2 tsp. salt
Preheat griddle and oil very very lightly. Separate the eggs; beat the yolks in a bowl big enough to hold the whole recipe. Add the yogurt and beat again; add the milk and oil and beat again. Rinse the eggbeater. In a separate bowl, mix all the dry ingredients (flour, baking powder, sugar, and salt). Sift together. I use a flour sifter for this, but if you insist on measuring your flour without sifting it, then you can try using a wire whip to blend the dry ingredients. Using a clean eggbeater, beat the eggwhites until they are fluffy. Dump the dry ingredient mixture into the big bowl containing the milk mixture, stir for about 2 seconds just to get the dry ingredients under the surface of the liquid, and then dump the beaten eggwhites into the big bowl. Now beat this mixture lightly and slowly with a fork until it is more or less uniform. If you beat too much, or too fast, then it will get gummy. Don't try to get rid of lumps. Cook on the hot griddle.
Flower Petals added to ice cubes tray, add sparkle to drinks. Scatter Flower Petals over salads evenly. Use Flower heads to garnish sweet and savoury dishes, and cheese boards.
