2 tablespoons Packed Brown Sugar (Sweetened Sour Cream)
In a medium bowl, mix flour, granulated sugar, 2 teaspoons lemon peel and the salt. In a large bowl beat eggs with an electric mixer on medium to high speed for 3 to 5 minutes, until thick and lemon colored. Add milk and vanilla; beat well. Add flour mixture; beat to make a smooth thin batter.
Use a heat-proof pastry brush to lightly coat a 10-inch non stick skillet with melted butter. Heat over medium high heat until water drops dance across the surface. For each pancake, ladle 1/3 cup batter into the skillet; lift and tilt skillet to spread batter evenly to make 10-inch-diameter pancakes. Return skillet to heat; cook about 1 minute or until underside is golden brown. Loosen edges with a small spatula. Turn pancakes and cook about 1 minute more or until second side is golden brown. Invert onto paper towels. Transfer to a plate; keep warm. Repeat with remaining batter, buttering skillet as needed and reducing heat if necessary.
To serve, fold pancakes in half. Spread about 1 tablespoon of lemon curd on one half of the folded pancake. Fold in half again. Serve with sweetened Sour Cream and, if you like, lingonberry preserves (favorite jam with sliced fresh strawberries or raspberries). Sprinkle with lemon peel and powdered sugar.
Sweetened Sour Cream: Beat 1 cup whipping cream, 1//2 cup sour cream and 2 tablespoons packed brown sugar with an electric mixer on medium speed until soft peaks form. Do not over beat.