1. Pre-heat fan forced oven to 180⁰C
2. 2. In a large bowl, combine flour, icing sugar, baking powder and salt.
3. In a separate bowl, whisk together milk, butter, vanilla and egg yolks until well combined.
4. In a third bowl, whisk egg whites and cream of tartar until stiff peaks form.
5. Gently stir milk mixture into the flour mix.
6. Stir in a third of the egg white mixture and gently fold in the remaining egg white mix.
7. Place bacon rashers on a lined tray, then bake in the oven for approx. 15 mins or until crispy – cool for 10 mins then cut/break into shards.
8. Meanwhile, heat a large non stick fry-pan over med-low heat. Grease egg rings and add to pan, then add pancake mix to each ring using a spatula or large spoon and cover. Cook for approx. 5-10 mins. Cook in batches of 2-3 pancakes at a time. Remove from heat and keep warm.
9. To serve, dust pancakes with icing sugar, a knob of butter, bacon shards and a generous drizzle of maple syrup. Enjoy!

TIP: Use a frypan with a lid, this is the key to the cook process.