Larry Crowe / AP Lemon Lovers' Ricotta Pancakes, topped with blueberry sauce, get their flavor from lemon juice and lemon zest.

**FOR USE WITH AP LIFESTYLES** Lemon Lovers' Ricotta Pancakes are seen in this Tuesday, April 1, 2008 photo. Lemon Lovers' Ricotta Pancakes get their assertive citrus flavor from both lemon juice and lemon zest. This lighter take on a traditional breakfast might be just right for Mother's Day morning. (AP Photo/Larry Crowe)

Traditional brunch fare often is heavy and usually includes fatty meats. Eggs Benedict is a case in point — two eggs, ham and a buttery sauce combined to deliver a nutritional triple whammy of carbohydrates, calories and as much as 30 grams of fat.

Even pancakes and waffles can have a stick of melted butter hidden in the batter, plus more for the griddle.

For a lighter Mother's Day brunch, consider making scrumptious Lemon-Lovers' Ricotta Pancakes, which get a double hit of citrus flavor from half a cup of lemon juice plus grated lemon zest.

Part-skim ricotta cheese stands in for milk and lends a subtle cheesecake-like flavor to the pancakes. Only a tablespoon of oil needs to be added. To help reduce unhealthy saturated fat, canola oil is used. To reduce fat even further, the recipe calls for only one whole egg plus two egg whites. Finally, cooking the pancakes on a nonstick surface allows you to use little oil and still get crispy, golden results.

Blueberry sauce is a perfect complement to the pancakes. Maple syrup or a strawberry sauce is delicious, as well.

Lemon-Lovers' Ricotta Pancakes

Start to finish: 35 minutes (15 minutes active)

Servings: 5

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)

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

In a medium bowl, whisk the ricotta, eggs, lemon juice, lemon zest, lemon juice and 1 tablespoon oil. Using a rubber spatula or wooden spoon, 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, drop batter onto the skillet, spreading it slightly. Multiple pancakes can 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 remaining batter.

Nutrition information per serving: 260 calories, 80 calories from fat, 9 g fat (3 g saturated, 0 g trans fats), 67 mg cholesterol, 29 g carbohydrate, 16 g protein, 1 g fiber, 642 mg sodium.

Quick Blueberry Sauce

Start to finish: 10 minutes

Servings: 10

1 tablespoon lemon juice

2 teaspoons cornstarch

2 cups fresh or frozen blueberries

1/3 cup sugar

2 tablespoons water

1/4 teaspoon salt

In a small bowl, combine the lemon juice and cornstarch, then set aside.

In a medium saucepan, combine the 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 the sauce thickens slightly, about 2 minutes more.

Nutrition information per serving: 45 calories, 1 calorie from fat, 0 g fat (0 g saturated, 0 g trans fats), 0 mg cholesterol, 12 g carbohydrate, 0 g protein, 1 g fiber, 59 mg sodium.