Lemon-Ricotta Pancakes

2/3 cup of all-purpose flour

1/3 cup of sugar

1/2 teaspoon of baking powder

1/4 teaspoon of baking soda

1/4 teaspoon of salt

3/4 cup of art skim ricotta cheese

3 eggs separated

2 tablespoon of lemon juice

1/2 teaspoon of grated lemon zest

1/4 cup of milk

1. Combine flour, sugar, baking powder, baking soda and salt in a large bowl; stir well. Combine ricotta cheese, egg yolks, lemon juice, lemon zest and milk; add to flour mixture, stirring until smooth. In a clean bowl beat egg whites to stiff peaks. Stir one-quarter of the egg whites into the ricotta mixture. Gently fold the remaining egg whites into the ricotta mixture with a rubber spatula.
2. Spoon a scant 1/4 cup batter for each pancake onto a hot nonstick griddle or nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked.