Lemon Ricotta Pancakes with Berry Compote

In a medium bowl, whisk together 1/2 cup all-purpose flour, 1/2 teaspoon baking powder, 1/8 teaspoon salt, and 1 tablespoon granulated sugar.

In a separate bowl, whisk together 1/4 cup ricotta cheese, 1/4 cup milk, 1 large egg, 1 teaspoon lemon zest, 1 tablespoon lemon juice, and 1/4 teaspoon vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Be careful not to overmix; a few small lumps are fine.

Let the batter rest for 5 minutes while you prepare the berry compote.

For the compote, combine 1/2 cup mixed berries, 1 tablespoon honey, and 1 tablespoon water in a small saucepan over medium heat.

Bring the berry mixture to a simmer and cook for about 5 minutes, stirring occasionally, until the berries break down slightly and the sauce thickens. Remove from heat and set aside.

Heat a non-stick skillet or griddle over medium heat. Add 1/2 tablespoon butter and let it melt.

Using a 1/4 cup measure, pour pancake batter onto the hot surface, cooking 2 pancakes at a time.

Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown. Repeat with remaining batter and 1/2 tablespoon butter.

Serve the pancakes warm, topped with the berry compote and a light dusting of 1 teaspoon powdered sugar.