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Method

1. Preheat the oven to 200C/180C Fan/Gas 6. Grease the inside of an ovenproof dish or deep baking tray around 27x20cm/10¾x8in.

2. Sieve the flour and baking powder into a large bowl, then set aside. Separate the eggs, placing the whites in a large bowl and the yolks in a jug. Add the buttermilk, cinnamon and vanilla to the jug and briefly whisk to combine. Pour the egg yolk mixture into the flour mixture and whisk to form a thick, lump-free batter – do not over-mix.

3. Sprinkle the caster sugar into the egg whites and whisk to soft peaks. Add a couple of spoonfuls of the whisked whites to the thick batter and gently stir to combine. Add the remaining whisked whites to the batter mixture and gently fold in using a metal spoon, trying to retain as much air as possible.

4. Fold the pecans through the batter until just combined, then carefully spoon the pancake mixture into the prepared ovenproof dish or tray. Set aside.

5. Combine all the cinnamon swirl ingredients in a bowl, then transfer to a piping bag or squeezy bottle. Carefully create swirl shapes on top of the pancake batter before baking in the oven for 18–20 minutes until the pancake has risen and the top is golden.

6. Meanwhile, make the cream cheese icing by combining all the ingredients in a bowl.

7. Remove the pancake from the oven and sprinkle with icing sugar. Cut into squares and serve with the cream cheese icing, a scattering of chopped pecans and maple syrup, if you like.