Sift 110 g (3¾ oz.) all-purpose flour into a medium bowl, then whisk with ⅛ tsp. fine sea salt and two-thirds of the seeds from 15 cardamom pods, finely crushed using a pestle and mortar. Make a well in the center, crack in 2 large eggs, then pour in 280 ml (9¾ oz.) whole milk. Whisk for a couple of minutes until smooth and lump-free, then whisk in 20 g (¾ oz.) unsalted butter, melted, to incorporate. Leave to rest for 20 minutes.

Meanwhile, roughly crush 25 g (1 oz.) pistachios, toasted, using a pestle and mortar. Add 1½ tsp. caster (superfine) sugar, 1½ tsp. finely grated lime zest (the limes are used for the syrup), and remaining cardamom and crush just to combine. Set aside.

Heat a 9½" crepe pan or similar nonstick pan over medium-high heat. Add a small dot of butter, swirling to spread it around the pan, then add about 3 Tbsp. batter (two-thirds of a ladle) to center of pan and swirl to fill dimensions of pan. Cook about 1–1½ minutes, until nicely browned in places, then flip over and cook 30 seconds more. Transfer to a large tray or plate, and gently fold in half and then in half again to form a triangle. Continue this way with all the batter (give the batter a little mix), adding a dot of butter to the pan each time, to make 8 pancakes in total.

Add 100 g (3½ oz.) honey to a large, lidded sauté pan and place it over a medium heat. Cook 10–12 minutes, stirring occasionally with a spatula, or until bubbling and a deep amber caramel. Carefully add 30 g (1 oz.) unsalted butter, cut into cubes, stirring to melt. Pour in 5 Tbsp. lime juice (from about 3 limes) and 2 Tbsp. water and cook 3 minutes more, or until sauce is nice and glossy. Stir in 1 tsp. orange blossom water, then slide in the pancakes (don’t worry if they’re overlapping or not fully submerged), top with the lid and cook 2 minutes, just to heat through. Transfer pancakes to a large platter, pouring over any syrup left in pan. Sprinkle with the pistachio mixture and serve warm.