To prepare Atayef (mini-pancakes):

1. In a bowl, whisk the pancake mix with water and Orange Blossom Water.
2. Heat non-stick griddle over medium-hight heat and pour less than 1/4th cup of batter for each mini-pancake.
3. Cook only on one side. Bubbles will start to form; cook until top is dry (about 1-2 minutes).
4. Place each Atayef, browned side down, on a plate to cool.

To prepare the syrup:

1. Dissolve the sugar with the water and mix well in a saucepan.
2. Place over high heat and keep uncovered.
3. Once the mixture comes to a rolling boil, leave it boil for an additional 2 minutes.
4. Stir in the lemon juice and orange blossom water.
5. Return to a boil for an additional 15 seconds.
6. Remove from the heat and set aside to cool completely at room temperature.

Assemble:

1. Hold each Atayef and bring edges together, pinching them firmly halfway up.
2. Fill with ricotta cheese.
3. Dip into a bowl of ground pistachios.
4. Drizzle with syrup and enjoy!