Qatayef Asafiri: Syrian Filled Pancakes with Pistachio Cream

Ingredients

• 150 gm (1 cup) plain flour, sifted
• 85 gm (½ cup) fine semolina
• 2 tbsp caster sugar
• 1 tsp baking powder
• 7 gm (1 sachet) dried yeast
• 500 ml (2 cups) lukewarm milk
• Vegetable oil, for brushing
• Finely crushed freeze-dried raspberries and rose petals (see note), to serve
• 75 gm (⅓ cup) slivered pistachios, plus extra chopped to serve
• 180 ml (¾ cup) milk
• 2 tsp finely grated orange zest
• 1 tsp vanilla bean paste
• 240 gm (1 cup) fresh ricotta, drained
• Orange syrup
• 330 gm (1½ cups) caster sugar
• 2 tbsp orange juice
• 1 tbsp orange blossom water