1 1/2 recipe of pancake mix (enough for 16 to 18 small pancakes)
2 tablespoons of butter
3 tablespoons of all-purpose flour
1/3 cup of warm milk
2 egg yolks
2 teaspoons of baking powder
2 teaspoons of lemon juice
2 teaspoons of grated lemon zest
2 egg whites
2 teaspoons of confectioner's sugar
sugar to dust
1 1/2 recipe of pancake mix (enough for 16 to 18 small pancakes)
2 tablespoons of butter
3 tablespoons of all-purpose flour
1/3 cup of warm milk
2 egg yolks
2 teaspoons of baking powder
2 teaspoons of lemon juice
2 teaspoons of grated lemon zest
2 egg whites
2 teaspoons of confectioner's sugar
sugar to dust
Melt the butter in a pan over low heat
Add the flour and cook, stirring for 1 or 2 minutes
Remove from heat
Add the warm milk and mix well
Cook over heat, stirring constantly, until the mixture thickens
Transfer to a large bowl; add the egg yolks one at a time and beat well
Add the baking powder, lemon juice, and zest
In a separate bowl, beat the egg whites until frothy, then gradually add the confectioner's sugar, beating well
Add to the egg yolks
Place 1 tablespoon of filling on each pancake
Fold in half twice, carefully
Arrange in a baking dish greased with butter
Dust with sugar and serve immediately as dessert.
