1. In a large mixing bowl, whisk together the ricotta, eggs, sugar, milk, and vanilla extract until smooth.
2. In another bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
3. Gently fold in the lemon zest, which will give the pancakes their signature citrus flavor.
4. Heat a non-stick skillet over medium heat and add a small amount of butter. Once melted and bubbly, pour about 1/4 cup of batter onto the skillet for each pancake.
5. Cook until bubbles begin to form on the surface and the edges look set, about 2-3 minutes. Flip and cook the other side until golden brown. Repeat with remaining batter.
6. For the berry syrup, combine the mixed berries and maple syrup in a small saucepan. Cook over medium heat, stirring occasionally, until the berries have broken down and the syrup has thickened, about 5-7 minutes.

The key here is patience — let those pancakes cook slowly to achieve that perfect golden-brown finish, just like Abuela taught me when making tortillas.