Whisk together the buttermilk, egg and melted butter in a mixing bowl. Add in the dry mix and stir until just combined. Do not overmix! It’s okay if there are a few lumps in the batter.

Set aside for 15 minutes to rest for extra puffy pancakes.

Heat a non-stick frying pan over medium-high heat and lightly grease with oil or butter. Once hot, dollop in 1/4 cup portions of the batter and cook until bubbles start to appear on the surface of the pancake and the underside is golden. Carefully flip over and continue to cook until golden and cooked through. Cover to keep warm or place in a warm oven while you prepare the bacon.

For the maple bacon, fry the bacon in an air fryer or a clean frying pan until golden and crisp. Place on a plate lined with paper towel to drain off the excess fat. Clean out your frying pan and add in the brown sugar and maple syrup. Gently cook, stirring, until the sugar is completely melted and the mixture comes to a simmer. Season with a crack of sea salt then place your bacon back into the pan. Continue to cook, tossing the bacon, until the sugar mixture thickens and the bacon is nicely coated.

Stack your pancakes with maple-glazed bacon and serve with extra maple syrup on the side.

Tip: You can also prepare the maple bacon in the oven. Place the bacon on a greased wire rack nested in a foil-lined baking tray. Brush with maple syrup and sprinkle with brown sugar. Cook at 180°C for 10 minutes, then flip the bacon pieces and brush the other side with maple syrup and sprinkle with more sugar. Bake for 5-10 more minutes until crisp and caramelised.