Instructions

• In a mixing bowl whisk the egg, 150 ml milk and 75 ml sparkling water until combined and slightly frothy.
• In a separate bowl whisk together 175 g flour and 5 g baking powder. Add the dry mixture to the wet mixture and fold gently until just combined and no large lumps of flour remain (do not overmix).
• Preheat a nonstick frying pan or skillet over medium heat until hot (a drop of batter should sizzle gently on contact). Do not add ingredients not listed.
• Using a spoonful of batter at a time, drop portions into the pan to form pancakes. Cook the pancakes on the first side until air bubbles on the surface begin to form and burst, then flip and cook the other side until lightly golden. Adjust heat as needed to prevent burning.
• Transfer cooked pancakes to a plate and stack them while you cook the rest.
• While cooking pancakes, make the brie cream: place 100 g cooking cream in a small saucepan over low heat, add 100 g diced Brie, and stir constantly until the Brie melts and the mixture is smooth and warmed through. Do not boil.
• Roughly chop 60 g walnuts.
• To serve, spoon the warm Brie cream over the stacked pancakes, drizzle with 30 g honey, and scatter the chopped walnuts on top.