Method

1. Combine the flour, yeast and salt in a large mixing bowl. Gradually whisk 3 cups of water in the bowl until combined. Whisk in the baking soda. Cover and stand for 45 mins-1 hour. The mixture should be frothy.
2. While waiting for the batter make the fillings by combining all the ingredients in a bowl.
3. Whisk in ¼ more water and heat the frying pan to medium heat, greasing with a little butter. Pour in ¼ cup worth of batter and cook until bubbles dot the surface completely and the surface in between is matte, with no wet shiny parts left. Place onto a clean tea towel and rest for 1-2 minutes. While still warm place 1 teaspoon worth of either filling in the middle and then gently press the edges together to seal.
4. Prepare the syrup by combining all the ingredients except the xanthum gum in a small saucepan and bring to boil. Remove from heat and whisk through the xanthum gum until dissolved. Whisk well and set aside, keeping it warm,
5. Either deep fry or bake the pancakes.
6. If deep frying fill a saucepan with 2 lt oil and bring to 180C. Fry until golden brown, remove, shake of excess oil and then dip in the syrup before setting on a piece of baking paper. Sprinkle with pistachios to serve
7. If baking the pancakes, preheat an oven to 200C. Place the pancakes on a baking paper lined tray and brush lightly with vegetable oil. Bake for 10 minutes
8. Serve with syrup and pistachios sprinkled over the top