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.
