In a small saucepan, combine honey and butter. Bring to a low boil, then reduce heat to low, simmering for 5 minutes until slightly thickened. Remove from heat and stir in vanilla and dried lavender. Slice the passionfruits in half, scoop out the flesh, and stir into the syrup. Pour the syrup into a jar and store in the fridge for up to a week.
In a large mixing bowl, combine flour, baking soda, baking powder, salt, and sugar. Mix well to ensure even distribution.
Add egg, vanilla, milk, and water into the flour mixture. Stir until smooth, ensuring no lumps remain.
For the filling, combine ricotta, zest of lemon, and vanilla in a bowl. Mix until combined and set aside.
Heat a large skillet or griddle over medium heat and lightly grease it with butter or cooking spray.
Drop 1 tablespoon of batter onto the griddle, shaping it into a 3-inch-wide circle. Cook until bubbles appear, then remove and cover with a towel.
Place about 1 teaspoon of ricotta filling in the center of each pancake. Fold in half and pinch edges to seal.
In another skillet, heat enough butter or oil to cover the bottom and fry pancakes for 2-3 minutes per side until golden and crisp.
Coat pancakes in passionfruit syrup and serve warm with pistachios and fresh fruit.
