Start this recipe by mixing the filling. Place the ricotta, icing sugar and vanilla in a bowl and mix together till smooth. Place into the fridge to chill. To make the pancakes, sift the flour and baking powder into a bowl and stir in the salt, sugar, poppy seeds and lemon zest. Place the milk, eggs and vanilla into a just and whisk together. Pour the liquids into the flour mixture along with the 3 tbsp. melted butter substitute and whisk together till smooth. Heat a little extra butter substitute in a small pan and fry 2 pancakes. Take a little amount of the batter and add in a few drops pink colour and mix together well. Fry into 2 pancakes. Repeat this process with the remaining batter, adding in more pink and lilac colouring to the batter each time. When the pancakes are all cooked and cooled down, later on a serving dish with the ricotta filling and decorate the top with the fresh berries and a dusting of icing sugar.