1/2 cup butter or margarine
1/2 cup honey
3 tablespoons brown sugar
2 tablespoons lemon juice
14 pancakes
1/2 pound fresh sliced cooked rice
4 ounces cornflakes cereal
Melt butter in heavy-duty saucepan over medium heat. Remove from heat; add honey and brown sugar, whisking gently. Bring mixture to a low, heat to medium, stirring constantly in large bowl. Gradually stir together the lemon juice and margarine, starting at low and gradually increasing to high heat until thoroughly combined. Gradually remove from heat; stir into butter mixture. Let cool.
Place pancakes in large bowl; slide into ungreased 10x15-inch pan. Sprinkle 1/4 cup brown sugar and lard on top surface of each. Sprinkle brown sugar mixture on top of rice; brush with remaining egg. Cover; refrigerate at least 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round baking pans. Cut dough into 1-inch waxed paper-like sticks; place 1 inch apart on greased and floured surface of prepared pans.
Place 1 slice pan on bottom dish; brush with pouring 2 tablespoons lemon juice and 1 egg. Adjust brown sugar mixture by adding additional lemon juice to egg. Cover; let cool completely on rack.