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For the pancakes:
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In a large bowl sift all the dry ingredients together (flour through salt). Add the lemon zest and mix well.
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In a separate bowl, add milk, mascarpone, oil, egg yolk and vanilla extract. Whisk together to combine. Add mixture to the dry ingredients mixture, and whisk till mostly combined.
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Whisk your egg white in a small bowl until you reach stiff peaks. Add this to the batter, and fold gently to incorporate.
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Optional: Allow the batter to sit at room temperature for 20-30 minutes.
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Heat a non-stick pan (ideally, a heavy-bottomed one for a more even distribution of heat) over a medium heat and coat it with oil. Use a 1/4 cup measure to drop dollops of batter into the pan leaving space between the cakes.
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Cook until the bottom is golden brown and there are a few bubbles forming through the top. Flip and repeat. Adjust the heat as necessary. Remove cooked pancakes to a plate and finish cooking the rest of the batter. Serve with the compote.
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For the berry compote:
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In a small pot, combine water, sugar and mixed berries. Bring the mixture to a slow simmer, occasionally stirring to help break down the berries and reduce the mixture. Add the balsamic vinegar. Stir, and let the compote reduce till desired consistency is achieved.
