Combine ricotta and lemon rind in a small bowl, set half aside for serving. Whisk remaining ricotta mixture together with milk and eggs.
Combine flour, baking powder, oats, apples and sultanas in a bowl. Stir in the milk mixture until well combined, rest for 5 minutes.
Spray a large non-stick frypan with oil and place over medium-high heat. Pour 1/3 cup of mixture into the frypan and cook for 1-2 minutes until bubbles form on the surface, turn cook until golden and cooked through. Repeat with remaining mixture to make 8 pancakes.
Arrange 2 pancakes on each plate and top with fresh fruit and a spoonful of the reserved lemon ricotta.