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Traditional brunch fare often is heavy and usually includes fatty meats, such as bacon and sausage.

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 these scrumptious, lemon-lovers' ricotta pancakes, which look similar to traditional pancakes but are quite different when you take a bite.

The pancakes get a double hit of citrus flavor from half a cup of lemon juice plus some grated lemon zest.

Part-skim ricotta cheese stands-in for milk in the batter and lends a subtle cheesecake-like flavor to the pancakes while making them crispier on the outside and light and fluffy on the inside. Fat-free ricotta can be substituted, but the results won't be quite as moist and tender.

Since the part-skim ricotta contains a little fat, only a tablespoon of oil needs to be added to the batter. To help reduce unhealthy saturated fat, canola oil is used instead of butter, which isn't missed thanks to the many other prominent flavors in the pancakes.

To reduce fat even further, the recipe calls for only one whole egg plus two egg whites, which contribute to the light and fluffy texture without adding fat.

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

A quick blueberry sauce is a perfect complement to the lemony flavor of the pancakes, plus it adds a nutritious fruit to the dish. If you prefer, maple syrup or a strawberry sauce is delicious, as well.

LEMON-LOVERS' RICOTTA PANCAKES

Start to finish: 35 minutes (15 minutes active)

Servings: Five

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)

Heat 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 together 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 the 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 two minutes. Flip, and cook until browned on the second side and cooked at the center, about two 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 grams fat (3 grams saturated; 0 grams trans fats); 67 milligrams cholesterol; 29 grams carbohydrate; 16 grams protein; 1 gram fiber; 642 milligrams 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 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 two more minutes.

(Nutrition information per serving: 45 calories; 1 calorie from fat; 0 grams fat (0 grams saturated; 0 grams trans fats); 0 milligrams cholesterol; 12 grams carbohydrate; 0 grams protein; 1 gram fiber; 59 milligrams sodium)

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