1 cup shortening
1 cup brown sugar
2 1/2 cups milk
1 egg
1 teaspoon vanilla extract
3 1/2 teaspoons lemon extract
1 cup egg white
1 teaspoon lemon zest
Heat shortening and brown sugar in a large skillet over low heat. Stir constantly until desired thickness is reached.
Layering pancake batter onto the bottom of a 9x13 inch pan. Bake at 350 degrees for 20 minutes, or until golden brown. Cool completely. While still warm, transfer to a glass dish and chill in refrigerator.
In a small saucepan, heat egg and lemon zest. Pour egg white over pancakes and cook until golden brown. Serve hot or cold.