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1
In top of double boiler combine eggs, sour cream, 2 tablespoons sugar, 1 tablespoon flour, vanilla, and lemon peel.
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2
Place over boiling water.
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3
(Upper pan should not touch water.)
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4
Cook, stirring constantly, until thickened.
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5
Remove from over water.
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6
Cover surface of pudding with waxed paper; cool to room temperature.
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7
Beat egg yolks with remaining 1 tablespoon sugar until thick and lemon-clored.
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8
Add flour and milk alternately, beating well after each addition.
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9
Fold in egg whites.
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10
Drop by tablespoonfuls onto hot, greased griddle, spreading to a 3-inch circle.
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11
Cook 1 minute on each side.
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12
Place cooked pancakes on paper toweling until all are cooked.
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13
Spoon about 1 teaspoon filling on each pancake, roll up, and place in 10x6x2-inch baking dish.
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14
Cover; bake at 350F (180C) F until warmed, about 15 minutes.
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15
Sprinkle with powdered sugar.
