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1. Cream the cheese and sugar together by mashing them against the side of a mixing bowl with a wooden spoon. Beat in the egg yolks, one at a time, and stir in the lemon juice, lemon peel, vanilla extract and raisins. Preheat the oven to 350°.
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2. Spread 2 tablespoons of the cheese mixture across the lower third of each pancake and roll up without tucking in the ends. Lay them in one layer, side by side, in a buttered baking dish just large enough to hold them (8˝ by 14 inches).
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3. Mask the pancakes with the sour-cream mixture. Heat them in the middle of the oven for 10 to 12 minutes, or until they are lightly browned.
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