Grilled Pancakes with Crispy Bacon and Fried Eggs

Ingredients
For the Pancakes
1 cup plain flour
1 tbsp sugar
1 tsp baking powder
½ tsp bicarbonate of soda
Pinch of salt
1 cup buttermilk
1 egg
2 tbsp melted butter or oil

Additional Ingredients
200 g thinly sliced bacon
3 eggs
Salt and black pepper, to taste
Optional
Honey or maple syrup, for serving

Instructions
Replace the three cooking grates with an enamel plancha. Turn on the burners underneath the plate, set them to medium heat, and preheat the grill to 180–200°C (355–390°F). The plancha should be fully heated and hot enough that the bacon sizzles immediately when placed on the surface.
1. Bacon – Start Here to Render the Fat
Place the bacon slices directly onto the dry plancha. Cook for 2–3 minutes per side until golden and crispy.
Transfer the bacon to the warming rack to keep it crisp while you prepare the pancakes.
2. Pancakes – Cook Them in the Bacon Fat
Mix the dry ingredients (flour, sugar, baking powder, bicarbonate of soda and salt) in one bowl. In a separate bowl, combine the buttermilk, egg and melted butter or oil.
Quickly combine the wet and dry ingredients. Do not overmix—the batter can remain slightly lumpy.
Spread the rendered bacon fat across the plancha using a brush.
Pour small portions of batter onto the plancha, approximately 8–10 cm in diameter. Cook until bubbles appear on the surface and the edges begin to set.
Flip the pancakes and cook for another 1 minute until golden. Transfer them to the warming rack.
3. Eggs – The Final Touch
Lightly oil the plancha or brush it with butter.
Crack the eggs directly onto the hot surface and season with salt and pepper.
Cook until the whites are set, then remove from the plancha.