Directions:

• Preheat the oven to 200C/180C Fan/Gas 6. Grease the inside of an ovenproof dish or deep baking tray around 27x20cm/10�x8in.
• 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.
• 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.
• Fold the pecans through the batter until just combined, then carefully spoon the pancake mixture into the prepared ovenproof dish or tray. Set aside.
• 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.
• Meanwhile, make the cream cheese icing by combining all the ingredients in a bowl.
• 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.