✓ Whisk together the dry ingredients: flour, baking soda, baking powder, salt and sugar.

✓ In a separate bowl, beat the egg with milk, water, vanilla extract, and honey until smooth.

✓ Fold the ricotta cheese into the wet mixture gradually until well combined.

✓ If using passionfruit or lavender, fold them in now ensuring even distribution throughout batter.

✓ Heat butter (or oil) in a skillet over medium heat until it sizzles lightly.

✓ Pour about 1/5 of your prepared batter per pancake creating small bubbles on surface.

✓ Flip when bubbles appear and the edges lift slightly off pan bottom.

✓ Continue cooking until golden brown spots form across top side, then remove from heat.

✓ While pancakes cook or cool slightly, prepare lemon filling by combining all ingredients except nuts.

✓ Drizzle honey if serving as part of breakfast spread with optional rosewater cordial alongside.

✓ Arrange warm pancakes on plate and garnish with chopped roasted pistachios and extra lemon zest.