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1. Combine the flour, baking powder and salt, sift them together into a bowl and set aside. In a deep bowl, beat the eggs to a froth with a wire whisk or a fork. Beating constantly, gradually pour in the cooled melted butter.
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2. Then stir in the flour mixture ˝ cup at a time. Divide the dough into 16 equal portions and shape each portion into a 1-inch ball. On a lightly floured surface, roll each ball into a paper-thin round about 8 inches in diameter.
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3. Pour vegetable oil to a depth of about 1˝ inches into a heavy skillet or casserole at least 10 inches in diameter and 2 inches deep. Heat the oil to a temperature of 350°F on a deep-frying thermometer.
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4. To make each pastry, slide a round of dough into the skillet. As soon as the round rises to the surface of the oil, pierce its center with the tines of a long-handled fork.
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5. Rotate the fork clockwise, flattening the tines against the dough, to simultaneously twist the center of the round and fold the far side over on itself. Turn the pastry and brown it for a minute. Then transfer it to paper towels to drain while you fry the rest.
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6. While the pastries are still hot, combine the cane syrup and pecans in a small saucepan and stir over low heat until the syrup is warm and fluid. Then dribble about 2 tablespoons of the cane-syrup mixture over the top of each pastry. Serve the "oreilles de cochon" warm or at room temperature.
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