For a lighter brunch, consider making lemon-lovers' ricotta pancakes, which look similar to traditional pancakes but have a subtle cheesecake-like flavor.

The pancakes get a double hit of citrus from lemon juice and grated lemon zest. Part-skim ricotta cheese stands in for milk in the batter, making them crispy outside and light and fluffy inside. (Fat-free ricotta can be substituted, but the results will not be as moist and tender.)

Since the part-skim ricotta contains a little fat, only a tablespoon of canola oil is needed in the batter. You won't miss the butter thanks to the other prominent flavors in the pancakes.

The recipe calls for only one whole egg plus two egg whites, which contribute to the light and fluffy texture and reduces the fat even further.

Finally, cooking the pancakes on a nonstick surface allows cooks to use only a little oil and still get crispy, golden results.

A quick blueberry sauce complements the pancakes' lemon flavor, plus it adds a nutritious fruit to the dish. Maple syrup or a strawberry sauce is delicious, as well.

Lemon-lovers' ricotta pancakes with blueberry sauce

Pancakes:

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

Sauce:

1 tablespoon lemon juice

2 teaspoons cornstarch

2 cups fresh or frozen blueberries

1/3 cup sugar

2 tablespoons water

1/4 teaspoon salt

Heat oven to 200 degrees. In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.

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

Brush a nonstick frying pan or griddle with 1/2 teaspoon oil, then warm over medium-low heat. With a 1/4 -cup measure, drop batter onto frying pan, spreading it slightly. Multiple pancakes can be cooked at once.

Cook 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 cooked pancakes to a baking sheet and place in oven to keep warm. Brush frying pan with remaining oil and repeat with remaining batter.

For the sauce, combine lemon juice and cornstarch in a small bowl. Set aside.

In a medium saucepan, combine blueberries, sugar, water and salt. Bring mixture to a boil over high heat. Reduce to a simmer and stir in lemon juice-cornstarch mixture. Simmer, stirring, until sauce thickens slightly, about 2 minutes more.

Makes 5 servings.