Desserts

Recipe

1. Whisk the eggs in a bowl. Add the full fat soft cheese and water and mix well. Sift together the flour, bicarbonate of soda and sugar, incorporate into the mixture and stir.
2. Heat a frying pan over a medium heat and add a little oil. Using two tablespoons, drop 2 to 3 portions of batter into the pan (depending on the space available). Wait until the batter puffs up and dries on top, then flip them over with a spatula and leave to brown for about 1 minute. Remove from the pan and repeat as many times as there is batter left. Reserve.
3. Preheat a frying pan over medium-low heat. Add the pecans and toast for a few minutes, stirring regularly, until they release their fragrance.
4. Add the brown sugar and stir constantly until the sugar dissolves and coats the nuts well. Cook for around 2-3 minutes until the sugar forms a light caramel.
5. Add the butter to the pan and keep stirring until the pecans are well coated with the melting caramel.
6. Remove the pan from the heat and transfer the caramelised pecans onto a sheet of baking parchment. Quickly separate them using a fork to prevent them sticking together and leave them to cool completely.
7. Serve the pancakes with a drizzle of maple syrup, together with the caramelised pecans.