Recipe for Pancakes with Smoked Bacon and Poached Pears in Maple Syrup

The day before: heat 200 ml of water and 100 g of sugar in a small saucepan, add the peeled and halved pears. Let them poach for 30 minutes over low heat. Place them in a deep dish and pour the maple syrup over them, then let them cool.

Grill the slices of smoked bacon in a pan without adding any fat, set aside.

In a mixing bowl, pour in the flour, salt, sugar, and baking powder. Crack the eggs, then add the melted butter, pour in the milk, and whisk until achieving a smooth and thick texture.

Let sit for 30 minutes.

In a small pancake pan or with silicone molds preferably 8 to 10 cm in diameter, over low heat with a bit of fat (like butter), pour a small amount of batter and wait for small holes to form before flipping it, then let the other side of the pancakes cook.

Start again until the dough is used up.

To finish, serve the pancakes immediately with maple syrup, sliced poached pears, and grilled bacon.