1/3 cup pecans, finely chopped, plus extra to garnish
Butter and olive oil for cooking pancakes
How do I make it?
Preheat oven to 180C.
Lay bacon in a single layer on a lined baking tray. Sprinkle with half the brown sugar. Bake for 10 minutes, then turn bacon and sprinkle with the remaining brown sugar. Bake for another 10 minutes or until bacon is golden and sticky. Leave to cool on tray.
Take one of the rashers of bacon and finely chop, then place it in a small saucepan with the maple syrup. Simmer on low heat for 5 minutes.
Make the pancake batter by combining flour, caster sugar, baking powder and cinnamon in a large bowl. Add eggs and milk and whisk until you have a smooth batter. Stir in chopped pecans.
Melt a little butter and a drizzle of olive oil in a large non-stick frying pan over medium-high heat. Pour in some batter and cook for 1-2 minutes or until small bubbles appear, then flip and cook until pancake is golden and cooked through. Repeat with the remaining batter.
To serve place pancakes on a plate cover with bacon rashers, drizzle with warm bacon-infused maple syrup and pecans.
Video & photography by David Pyefinch, food by Sarah Joseph