Preheat and prepare: Position a rack in the upper third of the oven and preheat to 190°C (375°F). Line a small roasting pan or rimmed baking sheet with parchment. Preheating the oven allows the berries to roast immediately and build syrup without overcooking the pancakes.

Make the quick glazed berries: In a bowl, combine 300 g mixed berries, 3 tablespoons (about 63 g) of the honey, 1 tablespoon lemon juice (optional), a pinch of salt and a teaspoon cornstarch (if using frozen or very juicy berries). Toss gently to coat. Spread in a single layer in the prepared pan. Roast 10–14 minutes until the berries are softened and the juices are bubbling and syrupy. Roast rather than simmering on the stove so the fruit concentrates flavor without losing shape and you get a slightly caramelized note.

While berries roast, assemble dry ingredients: In a large bowl whisk together 240 g plain flour, 2 tsp baking powder, 1 tsp salt and 1 tbsp caster sugar (if using). Whisking distributes the rising agent and salt evenly — this prevents pockets of baking powder and gives uniform rise.

Mix wet ingredients separately: In another bowl whisk 200 g ricotta until smooth (a few lumps are okay), add 4 large eggs, 200 ml milk, 4 tsp lemon zest, and 1 tsp vanilla (if using). Whisk until glossy. Separating wet and dry lets you combine them quickly and avoids overmixing the flour, which would make the pancakes tough.

Combine batter: Make a well in the dry ingredients and pour in the ricotta mixture. Fold gently with a spatula until just combined — a few small streaks of flour are fine. Overmixing develops gluten and will make the pancakes chewy; gentle folding keeps them tender. If the batter feels very stiff, add up to 1–2 tablespoons milk to reach a thick, spoonable consistency.

Rest the batter 5–10 minutes: Letting the batter rest hydrates the flour and gives the baking powder time to begin working (tiny bubbles form). This rest produces lighter, more even pancakes.

Heat the pan and use the right fat: Heat a heavy nonstick skillet or cast-iron pan over medium. Add 10 g butter + 10 g neutral oil (or 20 g oil) and swirl to coat. The oil raises the smoke point and the butter adds flavor — this combo gives a golden crust without burning the butter.

Cook pancakes: For 8–10 cm (3–4 inch) pancakes, spoon about 1/4 cup (60 ml) batter per pancake into the hot pan. Work in batches and don't crowd the pan. Cook 2–3 minutes until you see bubbles forming and the edges set, then flip and cook 1–2 minutes more until golden and cooked through. Searing on medium heat creates a thin caramelized crust that contrasts with the moist ricotta interior.

Keep pancakes warm: Transfer finished pancakes to a tray in the warm oven (about 90°C/200°F) while you finish the rest. Keeping them warm in a low oven prevents them from going soggy from steam and lets you time plating so all servings are hot.

Finish berries and honey: Once berries are bubbling and glossy, remove from oven and stir in the remaining 1 tablespoon (about 21 g) honey and a pinch of lemon zest to brighten. If your berries released a lot of liquid and you didn't use cornstarch, you can simmer the pan on the stovetop for 1–2 minutes to reduce, but watch carefully to avoid burning the sugars.

Toast and chop nuts (optional): While pancakes cook, toast 32 g chopped hazelnuts or pecans in a dry skillet over medium for 3–4 minutes until fragrant and slightly darker — toasting deepens flavor and adds crunch. Chop roughly and set aside.

Plate like a pro: Stack 3–4 pancakes per person, spoon a generous ladle of warm glazed berries over the stack, drizzle with remaining honey if desired, scatter toasted nuts and finish with extra lemon zest and a small pat of butter or a dusting of powdered sugar. Serve immediately so the contrast of warm pancakes and syrupy berries is at its peak.