Sift together dry ingredients. In another bowl, blend the milk, egg and melted butter together. Add the wet to the dry and mix until just combined (do not over mix, as this creates a very dense and heavy product – lumps are OK).
Heat a frying pan over medium heat and add two of the bacon halves. Fry lightly on both sides, until they start to become somewhat crisp and golden. Using an ice-cream scoop to portion, place scoops of batter in the hot pan, covering the bacon strips, about 1” apart. When you see bubbles start to form on the surface of the batter and the edges start to dry out a little, flip the pancake. Cook until the pancake is puffed up and springs back when lightly poked. Remove from the pan and serve immediately. Repeat with rest of bacon halves.
Suggested topping: maple syrup.
Yield: 6 pancakes