In a large bowl, whisk together the flour, sugar, and baking soda.

In a separate bowl, whisk together the eggs, milk, ricotta cheese, and vanilla. 1/3 at the time, add the liquid to the flour mixture and mix until fully incorporated. Mix in the vegetable oil until combined, but still lumpy.

Let the pancake batter rest for at least 10 minutes; this will help the baking soda create bubbles to raise your pancakes.

Heat a medium or large skillet on medium heat and spray with your favorite cooking spray. You can test a quarter sized dollop of batter on the pan; if it bubbles on top and browns attractively on the bottom, then it’s ready.

Pour 3/4 cup of batter onto the skillet and cook on low to medium heat until bubbles begin to form at the surface of the pancake. Once bubbly and the bottom is golden brown, flip over the pancake and cook the other side until golden brown.

Batter makes 4-6 large pancakes.

Dust the tops of the pancakes with powdered sugar, and serve each one with a scoop of lemon curd and berry compote.