1. In a medium bowl, combine ricotta cheese, milk, eggs, vanilla extract, lemon zest, and lemon juice. Whisk until smooth.
2. In another bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix; it’s okay if the batter is a little lumpy.
4. Heat a non-stick skillet or griddle over medium heat and add a small amount of butter to coat the surface.
5. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes and cook for another 2 minutes or until golden brown. Keep them warm in a low oven while you prepare the syrup.
7. In a small saucepan, combine mixed berries and maple syrup. Cook over medium heat until the berries burst and the syrup thickens slightly, about 5 minutes.
8. Serve the pancakes stacked high, drizzled with the warm berry syrup.

As my abuela always said, “Cooking is love made visible.” These pancakes, with their vibrant colors and rich flavors, are just that — a tangible expression of care and creativity.