Heat the water and sugar until the sugar has dissolved add the orange blossom syrup (if you want, this is not necessary) Let cool.
In a large bowl, combine all the dry ingredients (flours, baking powder, and sugar) together.
The mixture should be similar to a runnier pancake batter. Set aside to rest for 15 minutes.
To prepare the filling, add the ricotta cheese to a bowl, mix it well. Add the cinnamon and leave it to rest in the fridge.
Heat a large non-stick skillet or griddle over medium heat until hot. You want the pancakes to be small, try around 2tbsp of batter. While cooking, the pancakes will bubble up a lot (like crumpets).
When the tops look dry they are done, you do not need to flip them. Remove them but do not stack them.
With the bubbly side up, pinch the side together and then fill each pancake center with 1-2 tablespoons of the ricotta mixture.
Add some chopped nuts to the cream and serve!
