In a small sauce pan, combine the honey and butter. Bring to a low boil and then reduce the heat to low, simmer 5 minutes or until slightly thickened.
Remove from the heat and add the vanilla and lavender. Take the passionfruit and slice it in half. Scoop out the flesh and stir it into the syrup. Pour the syrup into a jar. Can be stored in the fridge for up to 1 week.
Combine the flour, baking soda, baking powder, salt and sugar in a large mixing bowl. Add the eggs, vanilla, milk and water. Stir until the batter is smooth and there are no lumps.
Make the filling. Combine the ricotta, lemon zest and vanilla in a bowl, mix until combined.
Heat a large skillet or griddle over medium heat. Grease with butter or cooking spray.
Once the griddle is hot, add 1 tablespoon of batter at a time, onto the griddle. Shape the batter into 3-inch-wide circle pancake, similar to a thin crepe. Cook on one side only, when bubbles just begin to appear on the pancakes surface, remove the pancake.
Lay the pancakes cooked side down on a baking sheet and keep them covered with a clean towel while you make the rest of the pancakes. Try to work quickly, as you do not want the pancakes to dry out.
Place about 1 teaspoon of the ricotta mixture in the uncooked center of each pancake. Fold the pancake in half and pinch the sides firmly closed with your fingertips. Fill the pancakes as quickly as possible so they do not dry out.
Heat a large skillet over medium heat and add butter or oil so that there is about 1/2 inch of oil or butter in the skillet. Add the pancakes and fry for 2-3 minutes per sides or until lightly golden and crisp.
Coat the fried pancakes in the passionfruit syrup. Dip the point of each pancake into the pistachio nuts. Serve warm with fresh fruit and any remaining syrup.
