To make berry compote, combine the berry jam, lemon juice and frozen berries on stove top over medium heat until simmering. Reduce slightly and remove from heat. Keep warm. Combine flour, baking powder, salt and sugar and set aside. Whisk the milk the milk, eggs and lemon zest together. Stir together the lemon juice, flour mixture and milk mixture. Fold in the ricotta leaving some texture (the key is to not overmix, allowing the airy pockets to puff while cooking). In large nonstick skillet over medium heat melt 1 tablespoon of butter. Drop batter in ¼ cup increments into hot pan. When bubbles begin to pop on top edges, flip pancakes and heat through, about 2 minutes per side. Repeat with remaining pancakes. Serve hot with warm honey, compote and fresh berries. For a garnish, whip some ricotta with warm honey and spoon on top if desired, finished with lemon zest.