Let's cook.
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
In a separate medium bowl, whisk together the milk, ricotta cheese, egg, and melted butter until well combined.
Pour the wet ingredients into the dry ingredients and mix gently until just combined. Do not overmix; a few lumps are fine.
For the berry compote, combine the mixed berries and lemon juice in a small saucepan. Cook over medium heat for 5-7 minutes, stirring occasionally, until the berries soften and release their juices.
Heat a lightly buttered griddle or large non-stick skillet over medium heat. Pour about 1/4 cup of batter per pancake onto the hot surface.
Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip only once when bubbles appear on the surface and the edges look set.
Repeat with the remaining batter, adding more butter to the griddle as needed.
Serve the warm ricotta pancakes immediately, topped with the homemade berry compote.
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