Step 1

In a large skillet over medium heat, cook the chopped bacon until golden brown and crispy. Use a slotted spoon to transfer it to a double layer of paper towels to drain.

Step 2

Whisk the flour, sugar, baking powder, baking soda and salt together in a large mixing bowl.

Step 3

Pour the milk in a medium saucepan and add the butter, maple syrup and maple extract. Heat over medium, just until the butter melts, whisking occasionally. Remove from heat and cool to room temperature.

Step 4

Beat the eggs in a medium bowl with a whisk. Slowly add the milk mixture and whisk until combined.

Step 5

Make a well in the flour mixture. Add the milk mixture and stir just until moistened. (Do not overmix.) Let the batter rest for 5 minutes to develop the leavening action of the baking powder.

Step 6

Heat an electric griddle to 375 degrees, or heat a skillet or nonstick frying pan over medium heat on the stove. Spray with nonstick cooking spray.

Step 7

Using a 1/4 cup measure, pour the batter on the hot griddle and spread in a 5-inch circle.

Step 8

Cook until bubbles form on top and the underside is light brown. Sprinkle about 1 tablespoon of the cooked bacon pieces evenly over the pancake and gently pat in place with your fingertips. Use a spatula to turn the pancake over.

Step 9

Continue cooking until the bottom of the pancake is lightly browned, 1 to 2 more minutes.

Step 10

Serve the pancakes warm, and top with additional cooked bacon bits, butter and maple syrup if you like. Makes 12-14 pancakes.