Fry the bacon until crispy then crumble, reserving around 1 slice worth for topping. Leave the rest of the oil in the pan. Set the bacon bits aside
Mix the flour, xanthan gum if using and baking powder together
Make a well in the centre then pour in the milk, syrup, brown sugar, vanilla, bacon bits and 1 tbsp of bacon oil from the frying pan
Mix until just combined then let rest for 10 minutes
While the batter is resting make the topping
Heat the maple syrup in a small saucepan then whisk in the icing sugar and cream, stirring until thickened. Take off the heat while you cook the pancakes
Using the same pan you fried the bacon in, preheat on medium then turn to medium-low and spoon 1 tbsp of batter into the pan to make 1 test pancake
Once the surface is covered in tiny bursting bubbles and the sides appear dry, turn over and cook for 30 seconds or until golden. Adjust the heat accordingly so the rest of your pancakes cook evenly
Use 2 tbsp batter per pancake and don't overcrown your pan
To serve, stack and serve with some of the reserved crumbled bacon on top and the maple sauce poured over. Makes around 14 pancakes
