Prep your ingredients and equipment. Separate the 4 eggs into yolks and whites into two medium bowls (use an extra-large, clean, dry bowl for the whites). Measure and sift the flour and baking powder together. Zest two lemons and set aside. Separating eggs and sifting dry ingredients prepares you to make a batter that is both airy and lump-free.

Make the ricotta batter: In a large bowl whisk together the ricotta, egg yolks, 1/4 tsp of the salt, lemon zest, and vanilla (if using) until smooth. The ricotta gives richness and moisture; whisking the yolks into it creates a cohesive base that will bind to the flour without overmixing.

Combine dry and wet: Fold the sifted flour and baking powder into the ricotta mixture in two additions, folding just until incorporated. A few small streaks of flour are OK—overmixing develops gluten and makes pancakes heavy. Folding gently preserves air and tenderness.

Whip the egg whites: Sprinkle the reserved egg whites with a tiny pinch of salt (this helps them whip more quickly). Using an electric mixer or vigorous whisk, beat the whites to soft peaks — they should hold a curl but still be glossy and slightly droopy. Whipping whites adds volume and lift without extra liquid; soft peaks are easier to fold in and yield light pancakes.

Fold whites into batter: Spoon one-third of the whipped whites into the ricotta batter to loosen it, folding gently. Then fold in the remaining whites in two additions with a rubber spatula until no large streaks remain. Use delicate, sweeping motions to preserve as much air as possible—this is the key to fluffy, tender pancakes from a relatively dense batter.

Start the compote: In a small saucepan over medium heat, combine the 400 g mixed berries and 3 tbsp maple syrup. Stir to coat, then let the berries come to a gentle simmer. As they heat, they release juices; simmering briefly concentrates flavour and softens berries while keeping some texture. If using firm strawberries, quarter them first so they break down evenly.

Finish the compote: After 4–6 minutes of simmering, smash a few berries with the back of a spoon or a potato masher to thicken slightly. Taste and add a pinch more salt if needed to balance sweetness. Remove from heat and keep warm. Warm compote is more aromatic and contrasts wonderfully with the cool brightness of lemon-zested pancakes.

Heat the pan: Place a large nonstick or well-seasoned cast-iron skillet over medium heat and add a knob (about 1 tsp) of butter or a little oil — you’ll add more between batches as needed. Allow the pan to heat until a drop of water sizzles; cooking on a pre-heated surface ensures an even, golden-brown crust without overcooking the interior.

Cook the pancakes: Spoon 1/4-cup portions of batter into the pan (or use an ice cream scoop). Cook until bubbles appear on the surface and the edges look set, about 2–3 minutes. Flip carefully and cook the second side 1–2 minutes until golden and springy. Lower the heat slightly if the exterior browns too quickly—this lets the inside cook through without burning the outside.

Keep warm and repeat: Transfer cooked pancakes to a baking sheet in a single layer and keep in a low oven (90–100°C / 200°F) while you finish the rest. Add a little more butter to the pan between batches. This keeps texture consistent and ensures every plate is hot when served.

Plate with care: Stack 3 pancakes per person, spoon warm berry compote over the top (about 100 g compote per serving), drizzle with the remaining 1 tbsp maple syrup, and sprinkle with torn mint leaves and a little extra lemon zest. The contrast of warm compote, bright lemon, and cool fragrant mint makes each bite lively and multi-dimensional.

Serve immediately. These pancakes are best eaten right away while the exterior is golden, interior tender, and the compote is warm and aromatic.