Beat the eggs, then stir in the ricotta cheese. Whisk until smooth and set aside.
In a separate bowl, combine the dry ingredients: flour, baking powder, sugar and salt. Gradually add milk.
Fold in the ricotta mixture, then add the melted butter and the zest.
Fry the pancakes on each side in vegetable oil until golden brown.
The sauce: in a saucepan, combine the frozen berries, sugar and water. Bring to boil and simmer over low heat until it thickens (about 7 to 10 minutes).
Serve the pancakes with the berry sauce, dust with powdered sugar.