Lemon lover' ricotta pancakes

MAKES FIVE SERVINGS

1 cup all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

½ teaspoon baking soda

1/4 teaspoon salt

1 cup part-skim ricotta cheese

1 large egg

2 large egg whites

½ cup lemon juice

2 teaspoons grated lemon zest

1 tablespoon, plus 1 teaspoon canola oil (divided)

Preheat the oven to 200 degrees.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.

In a medium bowl, whisk together the ricotta, egg and egg whites, lemon juice, lemon zest and 1 tablespoon oil. Using a rubber spatula or wooden spoon, fold this mixture into the dry ingredients to make a thick batter.

Brush a nonstick skillet with ½ teaspoon oil, then heat over medium-low. With a ?206-140? cup measure, drop the batter onto the skillet, spreading it slightly. Multiple pancakes can be cooked at once.

Cook the pancakes until browned on the underside and beginning to set, about 2 minutes. Flip and cook until browned on the second side and cooked at the center, about 2 minutes longer.

Transfer the cooked pancakes to a baking sheet and place in the oven to keep warm. Brush the skillet with the remaining oil and repeat with remaining batter.

Nutrition facts per serving: 260 calories, 9 g fat, 3 g saturated fat, 67 mg cholesterol, 29 g carbohydrates, 16 g protein, 642 mg sodium, 1 g fiber