Step 1

Combine flour, semolina, sugar, baking powder, yeast and milk in a blender and blend until smooth. Set aside to rest for 30 minutes. Add a pinch of salt and blend again until combined; rest (10 minutes).

Step 2

Meanwhile, for pistachio cream, place pistachios, milk, orange zest and vanilla in a small saucepan over medium heat. Bring to a simmer, then reduce heat to low and cook until pistachios are soft (10 minutes); set aside to cool completely. Once cool, transfer to a clean blender with ricotta, and blend until smooth; refrigerate until ready to use.

Step 3

Meanwhile, for orange syrup, combine sugar and 250ml water in a small saucepan over medium-high heat. Bring to the boil, then reduce heat to medium and cook, stirring occasionally, until sugar dissolves (1-2 minutes). Remove from heat, add orange juice and orange blossom water. Set aside.

Step 4

Heat a large non-stick frying pan over medium heat. Lightly brush pan with oil. Cook 2 tbsp batter until bubbles appear on surface and pancake is dry to touch (2 minutes, do not flip). Place base-side down on an oven tray lined with baking paper and repeat with remaining batter. Makes 18.

Step 5

To assemble, spoon 1 tbsp pistachio cream into centre of each pancake. Fold and pinch edges to seal. Repeat with remaining filling.

Step 6

Place pancakes on a large platter and spoon over syrup; set aside to soak for 5 minutes. Serve scattered with chopped pistachios, crushed freeze-dried raspberries and rose petals.