To make pancake batter, place all ingredients into TM and blend 20 sec/speed 7. Scrape down sides of bowl and repeat. Allow to rest for 10 minutes if possible.
Heat large frying pan on a medium high heat. Butter pan between each pancake. Cook them all before filling and baking.
Preheat oven to 160ºC and line a large baking tray with paper.
Meanwhile, to make filling place lemon zest and sugar into TM and blend 10 sec/speed 10.
Add drained ricotta, juice and vanilla and blend further 4 sec/speed 6.
Place a small amount of the filling into the centre of each pancake. Fold in all four sides to form a package. Sprinkle each with a pinch of raw sugar. Place onto prepared tray and bake 10 minutes or until golden. They will have a little syrup coming out of them when they are hot.
Serve with raspberry coulis, raspberries and potentially ice cream, or whipped cream.