Lemon-Lovers' Ricotta Pancakes

I found this recipe in the Herald before Mother's Day. We have made it a couple of times since then. They have great lemon flavor and are light and tender. However, I have found that we had to turn the heat up a little bit and cook them slightly longer on our oven. Experiment with it a little bit.

1 cup all-purpose flour
2 Tbsp. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup part-skim ricotta cheese
1 large egg
2 large egg whites
1/2 cup lemon juice
2 tsp. (or more) grated lemon zest
1 Tbsp. plus 1 tsp. canola oil (divided)

Preheat the oven to 200 F.

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, and 1 tablespoon oil. Using a rubber spatula or wooden sppon, fold this mixture into the dry ingredients to make a thick batter.

Brush a nonstick skillet with 1/2-teaspoon oil, then heat over medium-low. With a 1/4-cup measure, droop the batter onto the skillet, spreading it slightly. Multiple pancakes may 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 the remaining batter.