|Eggs||4 , separated|
|Sifted flour||1 Cup (16 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Lemon||1 , rind grated|
|Vanilla ice cream||1 Pint|
|Sliced strawberries||1 Cup (16 tbs)|
|Meringue||1 Cup (16 tbs) (1 Recipe)|
Beat egg yolks until thick and lemony; beat egg whites until stiff peaks form.
Combine egg yolks and sugar; beat until sugar is dissolved.
Add flour and milk alternately to egg mixture, beating well after each addition.
Stir in lemon rind, 2 tablespoons melted butter and salt.
Fold in egg whites.
Pour 1 cup batter onto hot buttered griddle; tilt griddle to spread batter evenly.
Cook on both sides until lightly browned; stack and keep warm.
Spoon ice cream and strawberries down center of pancakes.
Roll; place 2 inches apart in ovenproof dish.
Cover each pancake with meringue.
Bake at 550 degrees for 2 minutes or until meringue is lightly browned.