4 large eggs, separated
4 T. sugar
1 C. park-skim ricotta cheese
3 T. butter-melted
1 T. fresh lemon juice
2 tsp. grated lemon peel
1/2 C. all-purpose flour
2 to 3 tsp. canola oil
1 C. vanilla fat-free yogurt

Beat the egg whites in a medium bowl with an electric mixer on high speed until soft peaks begin to form. Beat in 2 T. of the sugar until the egg whites hold stiff peaks, being sure not to over beat them. In a large bowl, whisk together the egg yolks, the remaining 2T of sugar, ricotta cheese, butter, lemon juice and lemon peel. Gently fold in the flour until just combined. Fold the beaten egg whites into the ricotta mixture in three additions until just incorporated. Preheat the oven to 200F. Lightly oil a large nonstick skillet or griddle with 1 tsp. of the oil and heat over medium heat. When the skillet is hot, add the batter in 1/4 cupfuls and cook until lightly browned and puffed, 2 1/2 to 3 minutes. Turn the pancakes and cook until the bottoms are golden brown, 1-2 minutes longer. Transfer to a plate and keep warm in the oven. Repeat with the remaining batter and oil. Serve the pancakes topped with 1/4 C. of yogurt; bananas and pecans are optional.