3/4 : c Water
3 : c Bread flour
1 : /2 tb Dry milk
1 : ts Salt
1 : /2 tb Butter
3/4 : c Lemon Yogurt
2 : tb Honey
1/2 : c Almonds, toasted & sliced
1 : tb Lemon peel
3 : tb Poppy seeds
2 : ts Lemon extract
2 : ts Yeast
0: The night before, put the cheese in a paper coffee filter set in a strainer over a bowl, cover with plastic wrap, and refrigerate
1: In the morning, discard the whey collected in the bowl
2: Process egg yolks and ricotta cheese in food processor or blender until smooth
3: Add milk, flour, sugar, baking powder, and salt and process until completely blended
4: Fold in lemon rind and lemon verbena
5: Beat egg whites in mixing bowl until just stiff but still moist
6: Fold gently into batter
7: Heat 2 teaspoons vegetable oil in large nonstick skillet over medium heat
8: Drop batter by 1/4 cupfuls onto skillet, and cook until tops are bubbly and look dry
9: Turn and cook second side until golden brown
10: Repeat with remaining batter
11: Serve immediately
12: Source: Pam Hotch - Fairbanks, Alaska The Herb Companion - February/March 1993 Typed for you by Karen Mintzias From Gemini's MASSIVE MealMaster collection at www
13: synapse
14: com/~gemini