In a mixing bowl, whisk together the flour, sugar, baking powder, and salt. Gradually add warm water, stirring until the batter is smooth and free of lumps.

Preheat a non-stick skillet over medium heat. Pour a ladleful of batter onto the skillet, cooking until bubbles form on the surface (about 2-3 minutes). Flip and cook for another minute until lightly golden.

In a separate bowl, mix together the ricotta cheese, chopped nuts, honey, and cinnamon until well combined.

Place a pancake on a flat surface, spoon a generous amount of filling onto the center, and fold the pancake in half, pressing the edges to seal.

In a small saucepan, combine sugar and water. Bring to a boil, then reduce heat and simmer for 5 minutes. Stir in vanilla extract.

Drizzle the warm syrup over the stuffed pancakes, allowing it to soak in for extra sweetness. Share with family and friends.