Bacon Pancake

Ingredients

For the Pancakes:
300g All-Purpose Flour
60g Granulated Sugar or Sweetener
18g Baking Powder
¼ Teaspoon Baking Soda
3g Salt
440ml Milk
60g Butter, melted
10ml pure Vanilla Extract
1 Large Egg
30g Pecans, chopped

For the Maple-Glazed Bacon
250g Wicks Manor English Bacon
80g Maple Syrup
50g Brown Sugar

Instruction:

1. Preheat your oven to 180°C (350°F).

2. Line a baking tray with foil and place a wire rack on top.

3. Lay the bacon strips on the rack and brush with half of the maple syrup. Sprinkle with half of the brown sugar.

4. Bake for 10 minutes, then flip the bacon. Brush with the remaining maple syrup and sprinkle the rest of the brown sugar.

5. Bake for another 10 minutes, or until caramelized and crispy.

6. Remove from the oven and let it cool on the rack—it will crisp up further as it cools.

7. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

8. Sift the dry ingredients into another bowl to ensure a smooth batter.

9. In a separate bowl, whisk together the milk, melted butter, vanilla extract, and egg until well combined.

10. Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. (Do not overmix; a few lumps are fine.) Fold in the chopped pecans. Let the batter rest for 5 minutes.

11. Heat a non-stick pan over medium-low heat. Add a thin layer of butter or a high-smoke-point oil (such as canola or vegetable oil).

12. Ladle the batter onto the pan, about ¼ cup per pancake.

13. When bubbles start to form on the surface and the edges look set (about 2–3 minutes), flip the pancake and cook for another 1–2 minutes until golden brown.

14. Repeat with the remaining batter, adjusting the heat if necessary to prevent burning.

15. Stack the pancakes on a plate and top with the maple-glazed bacon.

16. Drizzle with extra maple syrup and sprinkle additional chopped pecans if desired. Serve warm and enjoy!