|Eggs||4 , separated|
|Sifted flour||1 Cup (16 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Vanilla ice cream||1 Pint|
|Sliced strawberries||1 Cup (16 tbs)|
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.
Serving size: Complete recipe
Calories 2046 Calories from Fat 768
% Daily Value*
Total Fat 85 g131.4%
Saturated Fat 45.3 g226.5%
Trans Fat 0 g
Cholesterol 1091 mg363.7%
Sodium 925 mg38.5%
Total Carbohydrates 255 g85%
Dietary Fiber 9.8 g39.3%
Sugars 143.8 g
Protein 67 g133.7%
Vitamin A 66.8% Vitamin C 4.8%
Calcium 112.2% Iron 55.5%
*Based on a 2000 Calorie diet