1. Cook diced bacon in a large skillet over medium heat until crispy. Remove bacon with a slotted spoon and set aside, reserving 1 tablespoon of bacon fat.

2. In the same skillet, add diced apple and cook for 4–5 minutes until softened and lightly caramelized. Remove from heat and set aside.

3. In a large bowl, whisk together flour, salt, sugar, and baking powder.

4. In another bowl, beat eggs, then whisk in milk, melted butter, and the reserved tablespoon of bacon fat.

5. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are fine.

6. Fold in the cooked bacon and sautéed apples.

7. Heat a griddle or non-stick skillet over medium heat and lightly grease if needed.

8. Pour ¼ cup (60 ml) of batter per pancake onto the hot surface. Cook for 2–3 minutes until bubbles form and edges begin to set.

9. Flip and cook for another 1–2 minutes until golden brown and cooked through.

10. Serve warm with maple syrup, extra apple slices, or a dusting of powdered sugar if desired.