Preheat your oven to 425°F (220°C) with a cast iron skillet inside for about 10 minutes.

In a mixing bowl, combine ricotta cheese, eggs, milk, lemon zest, and a pinch of salt. Whisk until creamy.

Gently fold in all-purpose flour into the ricotta mixture until just combined.

Carefully remove the hot skillet from the oven, add butter, and swirl to coat. Pour the pancake batter into the skillet.

Bake for 20-25 minutes, keeping an eye on it until puffed and golden brown.

For the strawberry compote, combine sliced strawberries and sugar in a saucepan, cooking until the strawberries release their juices.

Remove the pancake from the oven and serve immediately, topped with the fresh strawberry compote.