Instructions: Mix egg yolks, ricotta cheese, milk and lemon peel in bowl until smooth. Stir in flour, baking powder and sugar until well blended.

Beat egg whites in small bowl until stiff peaks form. Gently stir into ricotta mixture.

Heat griddle. Brush lightly with butter. Spoon batter by 1/4 cupfuls onto griddle. Place 6 slices of banana on each pancake and sprinkle with granola. Cook until fluffy and golden brown, about 3 minutes.

Turn pancakes and cook until other side is golden brown. Keep pancakes warm in a low oven (about 275 degrees). Repeat with remaining batter.

Serve with maple syrup and additional sliced bananas, if desired.

This recipe yields 4 servings.

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