Lemon Ricotta Pancakes With Berry Compote

In a medium bowl, whisk 1 ½ cups (180g/6.3oz ) all-purpose flour, 2 tsp baking powder, and 2 tbsp sugar. Set aside.
In another medium bowl, whisk 3 eggs, ¾ cup milk, ½ cup (100g/3.5oz) ricotta cheese, ¼ cup lemon juice, and 1 tbsp lemon zest.
Mix the wet ingredients with the dry ones together until you don’t see more flour spots. Remember, pieces of pancake batter are totally fine, so be careful not to overmix.
Heat a nonstick skillet over medium-low heat, brush with oil or melt some butter and cook the lemon ricotta pancakes. Use 1/4 cup of batter for each pancake, and you'll have about 12 pancakes.
Cook for 2-3 minutes, until small bubbles begin to form on top and the edges set. Flip the pancake and cook for another 1-2 minutes until the pancake is cooked through and golden on the bottom.
Serve immediately topping of your choice.

In a small bowl, combine 1½ tbsp lemon juice and 1½ tsp cornstarch.
In a medium saucepan, add 2 cups (200g/7oz ) berries, 2 tbsp sugar, and 2 tbsp water.
Bring to a boil over high heat and then reduce the heat to a slow simmer and add the lemon juice and cornstarch mixture. Cook for around 10 minutes, stirring until the compote thickens a little.