1 cup mixed berries (fresh or frozen)

2 tbsp sugar (adjust to taste)

1 tbsp lemon juice

1 tsp cornstarch + 1 tbsp water (optional for thickening)

🥣 Instructions:

Make the compote: In a small saucepan, combine berries, sugar, and lemon juice. Simmer over medium heat for 8–10 minutes, until berries break down. If thicker compote is desired, stir in cornstarch slurry and simmer 1–2 minutes more. Set aside.

Mix wet ingredients: In a bowl, whisk together ricotta, milk, eggs, lemon zest, and vanilla.

Combine dry ingredients: In a separate bowl, whisk flour, sugar, baking powder, and salt.

Combine wet and dry: Gently stir the dry ingredients into the ricotta mixture until just combined.

Cook: Heat a non-stick skillet over medium heat. Lightly grease and spoon about 1/4 cup batter per pancake. Cook 2–3 minutes per side until golden and fluffy.

Serve: Top pancakes with warm berry compote and a dusting of powdered sugar or a dollop of whipped cream.