Put the flour, egg, baking powder, milk and orange zest in a food processor and blend until you get a thick but pourable batter. Add more milk or flour if needed, then mix in the oil. Set aside to rest.
Cut the pomegranate in half. First squeeze the halves into a small saucepan, then carefully remove the seeds with a mini fork into the pan. Discard the membrane and the shell.
Add the honey and orange juice to the pan, then bring to the boil. Simmer for 5 minutes or until the sauce becomes syrupy. Turn off the heat and set aside.
Heat a pancake pan over medium heat. You can dry-toast the pistachio kernels, before chopping them, if you prefer.
Lightly oil the pan, then add about five dollops of the batter, letting them spread out to a circle (or use silicone pancake moulds).
After a minute or so, when their surface is no longer runny, flip them over and cook for another minute.
Transfer them to a plate. Make more pancakes with the remaining batter. You should get about 1
Reheat the pomegranate sauce, if needed, then drizzle this over the pancakes with some extra honey.
Scatter the nuts on top and serve.