Ingredients

2 beaten eggs
1/2 C. dairy sour cream
3 Tbsp. granulated sugar
1 Tbsp. all-purpose flour
1/2 tsp. vanilla
1/2 tsp. grated lemon peel
2 egg yolks
1/2 C. all-purpose flour
2/3 C. milk
2 stiffly beaten egg whites
Powdered sugar

Cooking Instructions

In top of double boiler combine the eggs, sour cream, 2 Tbls. sugar, 1 Tbls. flour, vanilla, and lemon peel. Place over boiling water. (Upper pan should not touch water.) Cook, stirring constantly, till thickened. Remove from over water. Cover surface of pudding with waxed paper; cool to room temperature. Beat egg yolks with remaining 1 Tbls. sugar till thick and lemon-colored. Add flour and milk alternately, beating well after each addition. Fold in egg whites. Drop by Tbls.fuls onto hot, greased griddle, spreading to a 3-inch circle. Cook 1 minute on each side. Place cooked pancakes on paper toweling till all are cooked. Spoon about 1 tsp. filling on each pancake, roll up, and place in 10 x 6 x 2 inch baking dish. Cover; bake at 350 till warmed, about 15 minutes. Sprinkle with powdered sugar.
 
 
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