Cake Nalesniki With Cream Filling

---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.
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