1. In a bowl, mix together the ricotta cheese, eggs, and milk until smooth.
2. In another bowl, combine the flour, sugar, baking powder, lemon zest, and salt.
3. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
4. Heat a non-stick skillet over medium heat and lightly grease it.
5. Pour 1/4 cup of batter onto the skillet for each pancake.
6. Cook until bubbles form on the surface, then flip and cook until golden brown.
7. Serve warm, topped with pistachios and drizzled with lavender honey syrup.

Discover my favorite kitchen tools I always use.