Cook bacon however you usually do – I cook mine on a flat baking pan lined with baking paper in a preheated 180C oven for 10 minutes, turn over and bake for another 10 minutes until crispy. We left ours in the oven with it turned off while the last of the pancakes were cooking.
Meanwhile, add flour, spice, baking powder and salt to a large mixing bowl and whisk. Add maple syrup, oil, buttermilk, eggs and extract to a 500ml jug and whisk until combined and creamy (this is a stiff batter which makes very thick pancakes, so add a 1/4 cup more buttermilk if you prefer a thinner pancake). Pour wet ingredients into the dry and fold through until just combined; don’t over-beat. Allow mixture to sit for 5 minutes while preheating the pan.
Add a decent pat of butter a large non-stick frypan or skillet and heat to high heat, brushing the butter evenly around the pan. Add 1/2 metric cups of mixture to pan and cook for 2 minutes, or until you can see a few bubbles in the top of the pancake and the underside is browned, then use an egg flip to flip over and cook the other side for 2 minutes or so until cooked right through. Reduce heat a bit as you go if you need to.
Place pancakes on a plate stacked on top of each other covered with foil while you continue with the rest of the batch (or serve as you go if you prefer).
Serve straight away with the crispy bacon, extra butter and maple syrup.