Lemon-Lovers' Ricotta Pancakes

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup part-skim ricotta cheese
• 1 large egg
• 2 large egg whites
• 1/2 cup lemon juice
• 2 teaspoons lemon zest
• 1 tablespoon canola oil (divided)
• 1 teaspoon canola oil (divided)

Directions

1. 1

   Preheat the oven to 200 degrees.

2. 2

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

3. 3

   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.

4. 4

   Brush a nonstick skillet with ½ teaspoon oil, then heat over medium-low. With a 1/4 cup measure, drop the batter onto the skillet, spreading it slightly. Multiple pancakes can be cooked at once.

5. 5

   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.

6. 6

   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.