Lemon-Ricotta Pancakes with Compote

• 3 cups (12 oz/375 g) blackberries and/or raspberries

To make the compote, in a saucepan, cook the berries and maple syrup over medium heat, stirring occasionally, just until the berries begin to release some juices, about 3 minutes. Set aside.

In a bowl, whisk together the ricotta, flour, egg yolks, sugar, melted butter, lemon zest, and vanilla. In another bowl, using an electric mixer, beat the egg whites on high speed until soft peaks f