Lemon-Lovers’ Ricotta Pancakes

By Times wire services | Thursday, May 15, 2008

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 grated lemon zest

1 tablespoon, plus 1 teaspoon canola oil (divided)

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

In a medium bowl, whisk together the ricotta, eggs, lemon juice, lemon zest, lemon juice and 1 tablespoon oil. Fold this mixture into the dry ingredients.

Brush a nonstick skillet with oil, then heat over medium-low. With a 1/4 cup measure, drop the batter onto the skillet, spreading it slightly.

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.