Lemon Ricotta Pancakes with Fresh Citrus Flavor

Start by gathering your ingredients and two medium-sized mixing bowls.
In one bowl, combine all the dry ingredients: flour, sugar, baking powder, baking soda, and salt.
In the second bowl, combine all of the wet ingredients: whole milk, ricotta, eggs, melted butter, lemon zest, fresh lemon juice, and vanilla extract.
Pour the wet ingredients over the dry ingredients. Stir with a wooden spoon until combined.
Place a skillet in your oven over medium-high heat.
When ready to cook, spread some butter over the pan. Scoop out a pancake or two using a 1/2 cup (depending on the size of your pan) and cover with a lid. This helps the pancakes puff up and cook all the way through. After 1-2 minutes, flip the pancake and cook an additional 1-2 minutes with the lid on.
Repeat until all the pancakes are cooked. Serve warm with berry compote.

Place a medium-sized saucepan on the stove over high heat.
Add the frozen mixed berries, maple syrup, and lemon juice.
Cook for 5-7 minutes until softened. Using a potato masher, mash all the berries until well combined.
Continue simmering for 5-7 minutes longer until thickened. Remove and serve over warm lemon ricotta pancakes.