Pecan Caramel Pancakes

Cooking time: 45 mins

SERVES: 4-6

Ingredients

-840g plain flour.
-30g baking powder.
-18g salt.
-120g caster sugar.
-880ml milk.
-6 large egg, lightly beaten.
-120g melted butter.

For the cream:
300g Cream Cheese.
100g Mascarpone.
200g Whipping Cream.
The Seeds of 1 Vanilla Pod.
60g Golden Caster Sugar.

for the caramel:
-150g sugar.
-100g chopped pecans.
-75g butter.
-50g whipping cream.
-2g cinnamon.
-2g vanilla.
-2g salt.

Method

- Firstly, put the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug, lightly whisk together the milk and egg.
-Pour the milk mixture into the flour mixture and beat until you have a smooth batter. Any lumps will soon disappear with a good beating . Let the batter stand for a few minutes.
- Then whisk in the melted butter & place into a piping bag.
- In a cold metal bowl mix all of the cream ingredients together. This should take about 20 strong whips with a whisk to start to come to firm peaks. Set aside in a fridge.
-Caramelise your sugar and add your chopped pecan nuts, then homogenise in your butter and cream, Set aside and add flavourings and salt.
-Heat a large non-stick frying pan over a medium heat and wipe a little oil on the surface of the pan.
- Pipe a round of the batter to fill the pan It will seem very thick but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1.5cn thick.
-Serve with lashings of real maple syrup and extra butter.