---------- Recipe via Meal-Master (tm) v8.05
  Categories: Cakes, Ethnic
       Yield: 8 Servings
 ---------------------------BH&G HERITAGE COOKBOOK---------------------------
       2    Beaten eggs
     1/2 c  Dairy sour cream
       3 tb Granulated sugar
       1 tb All-purpose flour
     1/2 ts Vanilla
     1/2 ts Grated lemon peel
       2    Egg yolks
     1/2 c  All-purpose flour
     2/3 c  Milk
       2    Stiffly beaten egg whites
            Powdered sugar
   In top of double boiler combine eggs, sour cream, 2 tablespoons sugar, 1
   tablespoon 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 tablespoon sugar till
   thick and lemon-clored. Add flour and milk alternately, beating well after
   each addition. Fold in egg whites. Drop by tablespoonfuls 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
   teaspoon filling on each pancake, roll up, and place in 10x6x2-inch baking
   dish. Cover; bake at 350 till warmed, about 15 minutes. Sprinkle with
   powdered sugar.